THE PIKE, AC . 
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, aud 
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 sliced; beat them well together, and serve him up.” 
