TAKE any large fish, cut off the head, wash it clean, and cut it into thin slices, dry it well with a cloth, flour it, and dip it in the yolks of eggs, fry it in plenty of oil till it is fine brown and well done, lay them to drain till cold, then lay them in your vessel, throw in betwixt the layers mace, cloves, and sliced nutmeg, then make a pickle of the best white wine vinegar, shallots, garlick, white pepper, Jamaica pepper, long pepper, juniper berries, and salt, boil it till the garlick is tender, and the pickle will be enough; when it is quite cold pour it on your fish, with a little oil on the top; small fish are done whole; cover it close with a bladder.