Take eight carps, scale and bone them, scrape and wash off the slime, wipe them dry, and mince them very fine, then have four good fresh water eels, flay and bone them, and cut them into lard as big as your finger, then have pepper, cloves, mace, and ginger severally beaten and mingled with some salt, season the fish and also the eels, cut into lard; then make a pye according to this form, lay some butter in the bottom of the pye, then a lay of carp upon the butter, so fill it, close it up and bake it.
[ Section XIV.]
OR,
The Second Section of FISH.
Shewing the most Excellent Ways of Dressing of Pikes.
[ To boil a Pike.]
WAsh him very clean, then truss him either round whole, with his tail in his mouth, and his back scotched, or splatted and trust round like a hart, with his tail in his mouth, or in three pieces, & divide the middle piece into two pieces; then boil it in water, salt, and vinegar, put it not in till the liquor boils, & let it boil very fast at first to make it crisp, but afterwards softly; for the sauce put in a pipkin a pint of white wine, slic’t ginger, mace, dates quartered, a pint of great oysters with the liquor, a little vinegar and salt, boil them a quarter of an hour; then mince a few sweet herbs & parsley, stew them till half the liquor be consumed; then the pike being boiled dish it, and garnish the dish with grated dry manchet fine searsed, or ginger fine beaten, then beat up the sauce, with half a pound of butter, minced lemon, or orange, put it on the pike, and sippet it with cuts of