"First, open your Pike at the gills, and if need be, cut also a little slit
towards the belly. Out of these, take his guts; and keep his liver, which
you are to shred very small, with thyme, sweet marjoram, and a little
winter-savoury; to these put some pickled oysters, and some anchovies,
two or three; both these last whole, for the anchovies will melt, and the
oysters should not; to these, you must add also a pound of sweet butter,
which you are to mix with the herbs that are shred, and let them all be
well salted. If the Pike be more than a yard long, then you may put into
these herbs more than a pound, or if he be less, then less butter will
suffice: These, being thus mixt, with a blade or two of mace, must be
put into the Pike's belly; and then his belly so sewed up as to keep all
the butter in his belly if it be possible; if not, then as much of it as you
possibly can. But take not off the scales. Then you are to thrust the spit
through his mouth, out at his tail. And then take four or five or six split
sticks, or very thin laths, and a convenient quantity of tape or filleting;
these laths are to be tied round about the Pike's body, from his head to
his tail, and the tape tied somewhat thick, to prevent his breaking or
falling off from the spit. Let him be roasted very leisurely; and often
basted with claret wine, and anchovies, and butter, mixt together; and
also with what moisture falls from him into the pan.
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