1 86 THE COMPLETE ANGLER. 



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 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 breaking 

 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 off; 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 com- 

 plete. 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 garlic, 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 garlic is left to your discretion. M. B. 



This dish of meat is too good for any but an- 

 glers, 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 



