puff-paste or lozenges, some fried greens, and some yellow butter. Dish it according to these forms.
[ To boil a Pike otherways.]
Take a male pike alive, splat him in halves, take out his milt and civet, and take away the gall, cut the sides into three pieces of a side, lay them in a large dish or tray, and put upon them half a pint of white wine vinegar, and half a handful of bay-salt beaten fine; then have a clean scowred pan set over the fire with as much rhenish or white-wine as will cover the pike, so set it on the fire with some salt, two slic’t nutmegs, two races of ginger slic’t, two good big onions slic’t, five or six cloves of garlik, two or three tops of sweet marjoram, three or four streight sprigs of rosemary bound up in a bundle close, and the peel of half a lemon; let these boil with a quick fire, then put in the pike with the vinegar, and boil it up quick; whilest the pike is boiling, take a quarter of a pound of anchoves, wash and bone them, then mince them and put them in a pipkin with a quarter of a pound of butter, and 3 or four spoonfuls of the liquor the pike was boiled in; the pike being boiled dish it, & lay the ginger, nutmegs, and herbs upon it, run it over with the sauce, and cast dried searsed manchet on it.
This foresaid liquor is far better to boil another pike, by renewing the liquor with a little wine.
[ To boil a Pike and Eel together.]
Take a quart of white-wine, a pint and a half of white wine vinegar, two quarts of water, almost a pint of salt, a handful of rosemary and tyme, let your liquor boil before you put in your fish, the herbs, a little large mace, and some twenty corns of whole pepper.
[ To boil a Pike otherways.]
Boil it in water, salt, and wine vinegar, two parts water, and one vinegar, being drawn, set on the liquor to boil, cleanse the civet, and truss him round, scotch his back, and when the liquor boils, put in the fish and boil it up quick; then make sauce with some white-wine vinegar, mace, whole pepper, a good handful of cockles broiled or boiled out of the shells and washed with vinegar, a faggot of sweet herbs, the liver stamped and put to it, and horse raddish scraped or slic’t, boil all the foresaid together, dish the pike on sippets, and beat up the sauce with some good sweet butter and minced lemon, make the sauce pretty thick, and garnish it as you please.