do till you have ended; then lay on some large mace and
whole cloves on the top, some sliced nutmeg, sliced ginger, and
butter, close it up and bake it, being baked and cold, fill it up
with clarified butter.

_Otherways._

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 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