3i6 APPENDIX. 



and bound clofe with Packthread. Boil them 

 in Water, Vinegar, and Salt, till they be very 

 tender. But Jet the Liquor boil before you 

 put in the Eels. When boiled enough, take 

 them out, and when they and the Liquor are 

 cold, put them in again, and you may therein 

 keep them five or fix Days, or more. But if 

 you will have the Eels to keep a Month or 

 more, put no Herbs to them, but very highly 

 feafon them with Cloves, Mace, Nutmeg, 

 Peppe*", and Salt, and then proceed as before, 

 &c. Boil the Pickle they are kept in every 

 fourteen Days, and add the Water and Vine- 

 gar at the Boiling. 



Mr. Walton gives this excellent Receipt for 

 Toafting a Pike, Firft, open your Pike at the 

 Gills, and if there be Occafion, cut alfo a 

 little tSlit towards the Belly : Out of thefc 

 take his Guts, and keep his Liver, which you 

 are to fhred very fm all with Thyme, Sweet- 

 Marjoram, and a little Winter Savoury : To 

 thefe put fome pickled Oyfters, and two or 

 three Anchovies, both Oyiter and Anchovies 

 whole *, for the latter will melr, and the other 

 fliould not : To thefe you muft add a Pound 

 offweet Butter, which you are to mix with 

 the Herbs that are flired, and let them all be 

 well faked. If the Pike be above a Yard long, 

 the Quantity of Butter fliould be more than a 

 Pound ; or if he be under, then lefs will fuf- 

 fjce. Thefe, being thus mixed, with a Blade 

 or two of Mace, mufl be puc into the Piy(Vs 

 Belly, and then his Belly \o fewed up, ' if 



poflible, 



