Take a Pike, scoure off the slime, take out the Entralls, Lard it with
the backs of Pickled Herrings, you must have a sharp Bodkin to make the
holes, no Larding pins will go thorow, then take some great Oysters,
Claret Wine, season it with Pepper, Salt, and Nutmeg, stuff the belly of
the Pike with these Oysters, intermix with them Rosemary, Tyme,
Winter-Savory, sweet Marjoram, a little Onyon and Garlick, sow these in
the belly of the Pike, prepare two sticks about the breadth of a Lath,
these two sticks and the Spit must be as broad as the Pike being tyed on
the Spit, tye the Pike on, winding Pack-thread about the Pike along, but
there must be tyed by the Pack-thred all a long the side of the pike
which is not defended by the spit, and the Lathes Rosemary and Bayes,
bast the Pike with Butter and Claret-Wine, with some Anchoves dissolved
in it, when it is wasted, rip up the belly of the Pike and the Oyster
will be the same, but the Herbs which are whole must be taken out.


_To sauce Eeles._

Take two or three great Eeles, rubb them in salt, draw out the Guts,
wash them very clean, cut them a thwart on both sides found deep, and
cut them again cross way, then cut them through in such pieces as you
think fit, and put them into a dish with a pint of Wine-Vinegar, and a
handfull of Salt, have a kettle over the fire with faire Water, and a
bundle of Sweet Herbs, two or thee great Onyons, some Mace, a few
Cloves, you must let these lie in Wine-Vinegar and Salt, and put them
into boyling liquor, there let them boyl according to Cookery, when
enough, take out the Eeles, and drain them from the Liquor, when they
are cold, take a pint of White-wine, boyle it up with Saffron to colour
the Wine, then take out some of the Liquor, and put it in an earthen pan
take out the onyons and all the herbs, only let the Cloves and Mace