THE COMPLETE ANGLER. 141 



that your I-ike 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 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 some- 

 what 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 



Choose to troll in clear, and not muddy water, and in windy weather, 

 if the wind be not easterly. 



Some use in trolling and snapping- two or more swivels to their line, by 

 means whereof the twisting' of the line is prevented, the bait plays more 

 freely, and, though dead, is made to appear as if alive ; which in fivers is 

 doubtless an excellent way : but those who can like to fish in ponds or 

 still waters, will find very little occasion for more than one. 



The Pike is also to be caught with a Minnow ; for which method take 

 the folio win? directions : 



Got a single hook, slender, and long- in the shank ; let it resemble the 

 shape of a shepherd's crook ; put lead upon it, as thick near the bent as 

 will go into a Minnow's mouth. Place the point of the hook directly up 

 the fare of the fish. Let the rod be as long as you can handsomely manage, 

 with a line of the same length. Cast up and down, and manage it as when 

 you troll with any other bait. If, when the Pike hath taken your bait, he 

 run to the end of the line before he hath gorged it, do not strike, but hold 

 still only, and he will return back and swallow it. But if you use that bait 

 with a troll, I rather prefer it before any bait that I know. Vemiblet. 



In landing a Pike, great caution is nex-essary ; for his bite is esteemed 

 venomous. The best and safest hold you can take of him is by the head ; 

 in doing which, place your thumb and" linger in his eyes. 



* In the Royal Cookery, by P. Lamb, Esq. master cook to Queen Anne, 

 I find fifteen ways of dressing Pike, most of them requiring wine either for 

 sauce or for boiling. It reminds one of Lord Blayney's hams boiled iu 

 champaign. J. K. 



