OBSERVATIONS OF THE LUCE OR PIKE 



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 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 of ; 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 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. 



IOO 



