ith beaten butter,
the juyce of a lemon or two, grape verjuyce or wine-vinegar, dish up
the pike on fine carved sippets, and pour on the sauce, garnish the
fish with scalded parsley, large mace barberries, slic't lemon, and
lemon-peel, and garnish the dish with the same.

_To stew a Pike in the French Fashion._

Take a pike, splat it down the back alive, and let the liquor boil
before you put it in, then take a large deep dish or stewing pan
that will contain the pike, put as much claret-wine as will cover
it, & wash off the blood take out the pike, and put to the wine in
the dish three or four slic't onions, four blades of large mace,
gross pepper, & salt; when it boils put in the pike, cover it close,
& being stewed down, dish it up in a clean scowred dish with carved
sippets round abound it, pour on the broth it was stewed in all over
it, with the spices and onions, and put some slic't lemon over all,
with some lemon-peel; run it over with beaten butter, and garnish
the dish with dry grated manchet. Thus you may also stew it with the
scales on or off.

Sometimes for change use horse-raddish.

_To stew a Pike otherways in the City Fashion._

Take a pike, splat it, and lay it in a dish, when the blood is clean
washed out, put to it as much white-wine as will cover it, and set
it a stewing; when it boils put in the fish, scum it, and put to it
some large mace, whole cinamon, and some salt, being finely stewed
dish it on sippets finely carved.

Then thicken the broth with two or three egg yolks, some thick
cream, sugar, and beaten butter, give it a warm and pour it on the
pike, with some boil'd currans, and boil'd prunes laid all over it,
as also mace, cinamon, some knots of barberries, and slic't lemon,
garnish the dish with the same garnish, and scrape on fine sugar.

In this way you may do Carp, Bream, Barbel, Chevin, Rochet, Gurnet,
Conger, Tench, Pearch, Bace, or Mullet.

_To hash a Pike._

Scale and bone it, then mince it with a good fresh eel, being also
boned and flayed, put to it some sweet herbs fine stripped and
minced small, beaten nutmeg, mace, ginger, pepper, and salt; stew it
in a dish with a little white wine and sweet butter, being well
stewed, serve it on fine carved sippets, and lay on some great
stewed oysters, some fryed in batter, some green with juyce of
spinage, other yellow with saffron, garnish the dish with them, and
run it over with beaten butter.

_To souce a Pik