crumbs. Boil up to melt the anchovies; then just heat your oysters in
it; put them all together into your pie-dish, and cover them with a
puff-paste.

If you put your oysters into a fresh pie, you must cover them at the top
with crisped crumbs of bread; add more to the savouring if you like it.

_Perch, to fricassee._

Boil the perch, and strip them of the bones; half cover them with white
wine; put in two or three anchovies, a little pepper and salt, and warm
it over the fire. Put in a little parsley and onions, with yolks of eggs
well beaten. Toss it together; put in a little thick butter; and serve
it up.

_Pike, to dress._

If you would serve it as a first dish, do not scale it; take off the
gills, and, having gutted it, boil it in court bouillon, as a side-dish,
or _entree_. It may be served in many ways. Cut it into pieces, and put
it into a stewpan, with a bit of butter, a bunch of all sorts of sweet
herbs, and some mushrooms; turn it a few times over the fire, and shake
in a little flour; moisten it with some good broth and a pint of white
wine, and set it over a brisk fire. When it is done, add a trifle of
salt and cayenne pepper, the yolk of three eggs, and half a pint of
cream, stirring it till well mixed. Serve up hot.

_Pike stuffed, to boil._

Clean a large pike; take out the gills; prepare a stuffing with finely
grated bread, all sorts of sweet-herbs, particularly thyme, some onions,
grated lemon-peel, oysters chopped small, a piece of butter, the boiled
yolk of two eggs, and a sufficient quantity of suet to hold the
ingredients together. Put them into the fish, and sew it up. Turn the
tail into the mouth, and boil it in pump water, with two spoonfuls of
vinegar and a handful of salt. It will take forty minutes to boil, if a
large fish.

_Pike, to boil, a-la-Francaise._

Wash well, clean, and scale a large pike, and cut it into three pieces;
boil an equal quantity of white wine and water with lemon-peel, and when
the liquor boils put your pike in, with a handful of salt. When done,
lay it on sippets, and stick it with bits of fried bread. Sauce--melted
butter, with slices of lemon in it, the yolks of three eggs, and some
grated nutmeg. Pour your sauce over the pike, and serve it up.

_Pike, to broil._

Split it, and scotch it with a knife on the outside; season it with
salt; put the gridiron on a clear fire, make it very hot, then lay on
the pike; baste it with butter, turn it oft