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.

_Otherways._

Take as much white-wine and water as will cover it, of each a like
quantity, and a pint of vinegar, put to this liquor half an ounce of
large mace, two lemon-peels, a quarter of an ounce of whole cloves,
three slic't nutmegs, four races of ginger slic't, some six great
onions slic't, a bundle of six or seven sprigs or tops of rosemary,
as much of time, winter-savory, and sweet marjoram bound up hard in
a faggot, put into the liquor also a good handful of salt, and when
it boils, put in the fish being cleansed and trussed, and boil it up
quick.

Being boiled, make the sauce with some of the broth where the pike
was boiled, and put it in