THE COMPLETE ANGLER. 185 



marrow of the thigh-bone of an heron is a great 

 temptation to any fish. 



These have not been tried by me, but told me 

 by a friend of note that pretended to do me a 

 courtesy. 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 direc- 

 tion 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 mar- 

 joram, 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 



