the Vinegar last of all; while the Pike boyles, take two quarters of a
pound of Anchoves, one quarter of very good butter, a Saucer of the
Liquor your Pike was boyled in, dissolved Anchoves. Note that the
Liquor, Sauce, the Spice, and the other ingredients must follow the
proportion of the Pike; if your Sauce be too strong of the Anchoves,
adde more faire water to it. Note also that the Liquor wherein this Pike
was dressed, is better to boyle a second Pike therein, then it was at
the first.

_To dresse Eeles._

Cut two or three Eeles into pieces of a convenient length, set them
end-wayes in a pot of Earth, put in a spoolful or two of Water, and to
them put some Herbs and Sage chopt small, some Garlick Pepper, and Salt,
so let them be baked in an Oven.


_To boyle a pudding after the French fashion_.

Take a Turkey that is very fat, and being pul'd and drest, Lard him with
long pieces of Lard, first wholed in seasoning of Salt, Pepper, Nutmegs,
Cloves and Mace, then take one piece of Lard whole in the seasoning, put
it into the belly with a sprig of Rosemary and Bayes, sow it very close
in a clean cloth, and let it lye all night covered with White-Wine, let
it be put into a pot with the same Liquor, and no more, let it be close
stopped, then hang it over a very soft and gentle fire, there to
continue six houres in a simpering boyle, when it is cold, take it out
of the cloth, not before, put it in a Pye-plate, and stick it full of
Rosemary and Bayes, so serve it up with Mustard and Sugar, they are wont
to lay it on a napkin folded square, and lay it corner wise.