PICKEREL FISHING 337 



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 sewed up so 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 

 do not take off the scales. Then you are to 

 thrust the spit through his mouth and out at his 

 tail ; and then take four or five or six split sticks 

 or very thin laths and convenient quantity of 

 tape or filleting; these laths are to be tied around 

 the pike's body from his head to his tail, and the 

 tape tied somewhat thick to prevent his breaking 

 or falling 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 roasted in his belly ; and 

 by this means the pike will be kept unbroken and 

 complete. Then to the sauce which was within 



