'The Complete Angler. 159 



thefpit ; let him be rofted wry ieijure- 

 Jy, and of ten b aft ed with Claret wine* 

 and AncbffViS) and butter mixt toge- 

 ther >and alfo with what moifture falls 

 from him into the pan : when you have 

 rofted him fufftciently, you are to hold 

 under him (when you unwind or cut 

 the tape that ties him] fuch a dijh as 

 youpurpofe to eat him out of, and let 

 him fall into it with the f awe e that is 

 rofted in his belly ; and by this means 

 the Pike will be kept unbroken and 

 complete ; then to the fawce, which 

 was within him, and alfo in the pan, 

 you are to add a fit quantity of the be ft 

 butter, and tofqueeze the juice of three 

 or four Oranges: laftly^you may ei- 

 ther put into the Pike with the Oy- 

 fters, two cloves of Garlick^ and take 

 it whole out when the Pike is cut off the 

 Jpity or to give the fawce a hogoe, let 

 the difh (into which you let the Pike 

 Jail] be rubed with it ; the ufing or 

 Mot ujing of this Gar lick is left to your 

 discretion. 



This 



