OLD PLYMOUTH TRAILS 



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 fall the 

 pike be rubbed with it. The using or not of this 

 garlic is left to your discretion." 



Surely the pike is the king of fishes when he 

 is cooked in that fashion, and I doubt not a pond 

 pickerel thus served becomes at least a prince. 

 "This dish of meat," says Walton, "is too good 

 for any but anglers or very honest men." I am 

 sure it is none too good for pickerel fishermen, 

 and when I think of it I do not wonder that they 

 are fat. 



