skewer, (but you must not
take out the milt and roan) season them with a little mace, nutmeg and
salt, so lie them in a flat pot; if you have two score you must lay
over them five ounces of butter; lie over them a paper, and set them in
a slow oven; if it be over hot it will burn them, and make them look
black; an hour will bake them; when they are baked you must take them
out and lay them on a dish to drain, and when they are drained you must
put them in long pots about the length of your smelts; when you lay
them in you must put betwixt every layer the same seasoning as you did
before, to make them keep; when they are cold cover them over with
clarified butter, so keep them for use.

199. _To Pickle_ SMELTS.

Take the best and largest smelts you can get; gut, wash and wipe them,
lie them in a flat pot, cover them with a little white wine vinegar,
two or three blades of mace and a little pepper and salt; bake them in
a slow oven, and keep them for use.

200. _To stew a_ PIKE.

Take a large pike, scale and clean it, season it in the belly with a
little mace and salt; skewer it round, put it into a deep stew-pan,
with a pint of small gravy and a pint of claret, two or thee blades of
mace, set it over a stove with a slow fire, and cover it up close; when
it is enough take part of the liquor, put to it two anchovies, a little
lemon-peel shred fine, and thicken the sauce with flour and butter;
before you lie the pike on the dish turn it with the back upwards, take
off the skin, and serve it up. Garnish your dish with lemon and pickle.

201. SAUCE _for a_ PIKE.

Take a little of the liquor that comes from the pike when you take it
out of the oven, put to it two or three anchovies, a little lemon-peel
shred, a spoonful or two of white wine, or a little juice of lemon,
which you please, put to it some butter and flour, make your sauce
about the thickness of cream, put it into a bason or silver-boat, and
set in your dish with your pike, you may lay round your pike any sort
of fried fish, or broiled, if you have it; you may have the same sauce
for a broiled pike, only add a little good gravy, a few shred capers, a
little parsley, and a spoonful or two of oyster and cockle pickle if
you have it.

202. _How to roast a_ PIKE _with a Pudding in the Belly_.

Take a large pike, scale and clean it, draw it at the gills.--_To make
a pudding for the Pike_. Take a large handful of bread-crumbs, as much
beef-suet shred fi