THE PIKE, &C 



139 



rub him within with salt and claret wine ; save the melt, and 

 a little of the bloody fat ; cut him in two or three pieces, and 

 put him in when the water boils; put in with him sweet 

 marjoram, savory, thyme or fennel, with a good handful of 

 salt ; let them boil nearly half an hour. For the sauce, take 

 sweet butter, anchovies, horse-radish, claret wine, of each a 

 good quantity; a little of the blood, shalet, or garlic, and some 

 lemon sh'ced; beat them well together, and serve him up." 



