FISHES AND FISHING. 345 



to twelve pounds weight, but I once partook of one, 

 which a friend of mine had caught, weighing twenty 

 pounds ; it was roasted, with rich gravy for sauce, 

 and was excellent. 



Pike are called jack until they attain the weight of 

 four pounds. They are said to increase in weight 

 four pounds a year, till they attain about eight pounds, 

 when they gradually decrease in growth to two pounds 

 a-year ; when five years old, they will eat their own 

 weight in gudgeons. One was taken in 1497, near 

 Mainheim, which was proved to be two hundred and 

 thirty-five years old, by a plate attached to him ; he 

 weighed three hundred and fifty pounds, and mea- 

 sured nineteen feet. His skeleton was long preserved. 



To Boil a Pike. — Open and cleanse him, rub the 

 inside with a little salt, dissolved in port or claret 

 wine, save the blood if you can, cut him across into 

 two or three pieces ; place in the fish kettle as much 

 cold water as you require, over a very goodfirey and, 

 say for a twelve-pound fish, a large handful of salt, a 

 good quantity of sweet marjoram, savory, and thyme ; 

 let these boil, and whilst in a state of extreme ebul- 

 lition, put in the smallest piece of the fish, and make 

 the water boil up again before you put in the next 

 smallest piece, and so progressively of the rest ; boil 

 half an hour. Sauce, fresh butter melted in the usual 

 way, anchovies, claret, or port wine, a little of the 



