15G THE COMPLETE ANGLER. [pakt i. 



tape or filleting ; these laths are to be tied round 

 about the Pike's body from his head to his tail, and 

 the tape tied somewhat thick to prevent his break- 

 ing or falling off from the spit. Let him be roasted 

 very leisurely, and often basted with claret-wine, 

 and anchovies, and butter, mixed 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 he 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 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 Thrasymenc in Italy ; and the next, if not 



