Receipts for Dreffing of Fifh. 317 



poflible, as to keep in all the Butter ; if not, 

 as much of it as you pofTibly can, without 

 taking off the Scales. Next thruft the Spit 

 through his Mouth out at his Tail \ and then 

 take four, five, or fix fplit Sticks, or very 

 thin Lathes, and a convenient Quantity of 

 Tape or Filletting : The Lathes are to be tied 

 round about the Pikers Body from his Head 

 to his Tail, and the Tape tied fomewhat 

 thick, to prevent his breaking or falling off 

 from the Spit. Let him be roafted very lei- 

 furely, and often bafted with Claret Wine, 

 Anchovies, and Butter mixed together, and 

 alfo with what Moifture falls from him into 

 the Pan. When you have roafted him fuffi- 

 tiently, you are to hold under him, wheu 

 you cut the Tape that ties him, the Difh that 

 you propofe to eat him out of ; and let him 

 fall into it, with the Sauce that is roarted in 

 his Belly, by which Means the Pike will be 

 kept unbroken and compleat. Then, to the 

 Sauce which was within, and alfo that in the 

 Pan, addafufficient Quantity of the beft But- 

 ter, and fqueeze the Juice of three or four O- 

 ranges. Laftly, you may either put into the 

 Pike^ with the Oyfters, two Cloves of Garlick, 

 and take it whole out when the Pike is cut oil 

 the Spit j or, to give the Sai^ce a high Fla- 

 vour, let the Difh be rubbed. The ufing or 

 not ufing this Garlick is left to your Difcretion. 

 The following is a general Way for all 

 Sorts of Fifh. To boil your Fijh^ take one 

 Qiiart of White-wine, or a Pintof White- 

 P 3 wine 



