CHAP. VIII.] THE COMPLETE ANGLER. I $3 



ards the top of the water, and so up the stream : and it is 

 more than likely that you have a Pike follow with more than 

 common eagerness. 



And some affirm, that any bait anointed with the marrow of 

 the thigh-bone of an Hern 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 direc- 

 tion 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 direction 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 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, nd butter, 



