The Fourth Day 131 



vent his breaking or falling off from the spit. Let 

 him be roasted very leisurely; and often basted 

 with claret wine, and anchovies, and butter, mixt 

 together; and also with what moisture falls from 

 him into the pan. When you have roasted him 

 sufficiently, you are to hold under him, when you 

 unwind or cut the tape that ties him, such a dish as 

 you purpose to eat him out of; and let him fall into 

 it with the sauce that is roasted in his belly ; and 

 by this means the Pike will be kept unbroken and 

 complete. Then, to the sauce which was within, 

 and also that sauce in the pan, you are to add a fit 

 quantity of the best butter, and to squeeze the 

 juice of three or four oranges. Lastly, you may 

 either put it into the Pike, with the oysters, two 

 cloves of garlick, and take it whole out, when the 

 Pike is cut off the spit ; or, to give the sauce a haut 

 gout, let the dish into which you let the Pike fall 

 be rubbed with it : The using or not using of this 

 garlick is left to your discretion. M. B." 



This dish of meat is too good for any but anglers, 

 or very honest men ; and I trust you will prove both, 

 ,and therefore I have trusted you with this secret. 



Let me next tell you, that Gesner tells us, there 

 are no Pikes in Spain, and that the largest are in 

 the lake Thrasymene in Italy; and the next, if not 

 equal to them, are the Pikes of England ; and that 

 in England, Lincolnshire boasteth to have the 

 biggest. Just so doth Sussex boast of four sorts 

 of fish, namely, an Arundel Mullet, a Chichester 

 Lobster, a Shelsey Cockle, and an Amerly Trout. 



But I will take up no more of your time with this 

 relation, but proceed to give you some Observations 

 of the Carp, and how to angle for him ; and to dress 

 him, but not till he is caught. 



