and so fry them ; and every lime you turn them, flower 

 them againe, untill you finde the fish fryed sufficient : 

 when you think the fish is fryed, take it out of the Pan, 

 and lay it upon some thing, that the liquor may draine out 

 of it ; when the fish is cold, you may reare it an end. 



You must have a close Vessell to keep this fish and 

 liquor in, that no winde comes in, according to the quantity 

 you make triall of. 



For the Liquor. First, you must take halfe Claret- 

 Wine, the other halfe Vinegar, two or three Bay-leaves, 

 so much Saffron as a Nut tyed in a cloth, with some Cloves 

 and large Mace, some Nutmeg sliced ; boile all these 

 together very well ; when the liquor is cold, and the fish 

 cold, put the fish and liquor into the close Vessell,with three 

 or four Lemmons sliced among the fish ; make all close 

 that no winde can get into the Vessell ; after eight or ten 

 days you may begin to eat of this fish ; the Sauce must be 

 some of the same liquor, with some of a sliced Lemmon. 



To dresse a Pike. 



When the Pike cometh into the Kitchin, kill it ; then 

 take a handfull of Salt, with water, and rub the fish very 

 well to take the slime off, draw out the Intrailes; wash 

 the Pike cleane, put a handfull of Salt in the Pikes Belly; 

 then take so much water, with a pinte of Vinegar : if the 

 Pike be any thing large, you must put in at least three 

 handfull of Salt, with a bunch of Rosemary, Thyme, and 

 sweet Marjoram, and two or three green Onyons ; boyle 

 your liquor very well with a high fire made of wood ; then 

 put in your Pike, cover your Kettle, with your Bellows 

 keep your Kettle boiling verie high for the space of halfe 

 an houre or thereabouts : a Pike asketh great boiling : 

 for the sauce, it is sweet Butter well beaten with some of 

 the top of the same liquor, with two or three Antchovaes, 

 the skin taken off, and the bones taken out, a little Vinegar, 

 so garnish your Dish : when your Pike is Dished, take 

 the juyce of a Lemmon, and put on the top of the fish : 

 there is no doubt but it is good victuall. 



I could set downe as many ways to dress Eeles, as 

 would furnish a Lords Table : but I will relate but one. 



