he eggs with a rouling pin, and then put it among the jelly in
the pipkin, stir them well together, and set it a stewing on a soft
charcoal fire, let it stew there, but not boil up but one warm at
least, let it stew an hour, then take it off and let it cool a
little, run it through your jelly-bag, put a sprig of rosemary in
the bottom of the bag, and being run, cast it into moulds. Amongst
some of it put some almond milk or make it in other colours as
aforesaid.

_To make White Jelly of two Pikes._

Take two good handsome pikes, scale and draw them, and wash them
clean from the blood, then put to them six quarts of good
white-wine, and an ounce of ising-glass, boil them in a good large
pipkin to a jelly, being clean scummed, then strain it and blow off
the fat.

Then take a quart of sweet cream, a quart of the jelly, a pound and
a half of double refined sugar fine beaten, and a quarter of a pint
of rose-water, put all together in a clean bason, and give them a
warm on the fire, with half an ounce of fine searsed ginger, then
set it a cooling, dish it into dice-work, or cast it into moulds and
some other coloured Jellies. Or in place of cream put in
almond-milk.

_To roast a Pike._

Take a pike, scour off the slime, and take out the entrails, lard
the back with pickled herrings, (you must have a sharp bodkin to
make the holes to lard it) then take some great oysters and
claret-wine, season the oysters with pepper and nutmeg, stuff the
belly with oysters, and intermix the stuffing with rosemary, tyme,
winter savory, sweet marjoram, a little onion, and garlick, sow
these in the belly of the pike; then prepare two sticks about the
breadth of a lath, (these two sticks and the spit must be as broad
as the pike being tied on the spit) tie the pike on winding
packthred about it, tye also along the side of the pike which is not
defended by the spit and the laths, rosemary, and bays, baste the
pike with butter and claret wine with some anchoves dissolved in it;
when the pike is wasted or roasted, take it off, rip up the belly,
and take out the whole herbs quite away, boil up the gravy, dish the
pike, put the wine to it, and some beaten butter.

_To fry Pikes._

Draw them, wash off the slime and the blood clean, wipe them dry
with a clean cloth, flour them, and fry them in clarifi'd butter,
being fried crisp and stiff, make sauce with beaten butter, slic't
lemon, nutmeg, and salt, beaten up thick with a litt