a dish with two or three anchoves being
cleansed and minced, a little white wine, some grated nutmeg, and
some fine grated manchet, stew it on a chafing dish, and beat it up
thick with some sweet butter, and the yolk of an egg or two
dissolved with some vinegar, give it a warm, and put to it three or
four slices of lemon.

Then dish the pike, drain the liquor from it upon a chafing-dish of
coals, pour on the sauce, and garnish the fish with slic't lemons,
and the spices, herbs, and boil'd onions, run it over with beaten
butter, and lay on some barberries or grapes.

Sometimes for change you may put some horse-raddish scraped, or the
juyce of it.

_To boil a Pike in White Broth._

Cut your pike in three pieces, then boil it in water, salt, and
sweet herbs, put in the fish when the liquor boils; then take the
yolks of six eggs, beat them with a little sack, sugar, melted
butter, and some of the pike broth then put it on some embers to
keep warm, stir it sometimes lest it curdle; then take up your pike,
put the head and tail together in a clean dish, cleave the other
piece in two, and take out the back-bone, put the one piece on one
side, and the other piece on the other side, but blanch all, pour
the broth on it, and garnish the fish with sippets, strow on fine
ginger or sugar, wipe the edge of the dish round, and serve it.

_To Boil a Pike in the French Fashion, a-la-Sauces d'Almaigne,
or in the German Fashion._

Take a pike, draw him, dress the rivet, and cut him in three pieces,
boil him in as much wine as water, & some lemon-peel, with the
liquor boils put in the fish with a good handful of salt, and boil
him up quick.

Then have a sauce made of beaten butter, water, the slices of two or
three lemons, the yolks of two or three eggs, and some grated
nutmeg; the pike being boiled dish it on fine sippets, and stick it
with some fried bread run it over with the sauce, some barberries or
lemon, and garnish the dish with some pared and slic't ginger,
barberries, and lemon peel.

_To boil a Pike in the City Fashion._

Take a live male pike, draw him and slit the rivet, wash him clean
from the blood, and lay him in a dish or tray, then put some salt
and vinegar to it, (or no vinegar; but only salt); then set on a
kettle with some water & salt, & when it boils put in the pike, boil
it softly, and being boiled, take it off the fire, and put a little
butter into the kettle to it, then make a sauce w