chap, via.] THE COMPLETE ANGLER. 155 



a friend of note, that pretended to do me a cour- 

 tesy. But if this direction to catch a Pike thus do 

 you no good, yet I am certain this direction how 

 to roast him when he is caught is choicely good, 

 for I have tried it ; and it is somewhat the better 

 for not being common : but with my direction you 

 must take this caution, that your Pike must not be 

 a small one, that is, it must be more than half a 

 yard, and should be bigger. 



First, open your Pike at the gills, and, if need be, 

 cut also a little slit towards the belly. Out of these 

 take his guts ; and keep his liver, which you are to 

 shred very small with thyme, sweet marjoram, and 

 a little winter-savory ; to these put some pickled 

 oysters, and some anchovies, two or three ; both 

 these last whole, for the anchovies will melt, and 

 the oysters should not ; to these you must add also a 

 pound of sweet butter, which you are to mix with 

 the herbs that are shred, and let them all be well 

 salted. If the Pike be more than a yard long, then 

 you may put into these herbs more than a pound, 

 or if he be less, then less butter will suffice. These 

 being thus mixed, with a blade or two of mace, 

 must be put into the Pike's belly, and then his belly 

 so sewed up, as to keep all the butter in his belly 

 if it be possible ; if not, then as much of it as you 

 possibly can : but take not off the scales. Then you 

 are to thrust the spit through his mouth, out at his 

 tail ; and then take four, or five, or six, split sticks 

 or very thin laths, and a convenient quantity of 



