When you have
roasted him sufficiently, you are to hold under him, when you unwind
or cut the tape that ties him, such a dish as you purpose to eat him out
of; and let him fall into it with the sauce that is roasted in his belly; and
by this means the Pike will be kept unbroken and complete. Then, to
the sauce which was within, and also that sauce in the pan, you are to
add a fit quantity of the best butter, and to squeeze the juice of three or
four oranges. Lastly, you may either put it into the Pike, with the
oysters, two cloves of garlick, and take it whole out, when the Pike is
cut off the spit; or, to give the sauce a haut go?t, let the dish into which
you let the Pike fall be rubbed with it: The using or not using of this
garlick is left to your discretion. M. B."
This dish of meat is too good for any but anglers, or very honest men;
and I trust you will prove both, and therefore I have trusted you with
this secret.
Let me next tell you, that Gesner tells us, there are no Pikes in Spain,
and that the largest are in the lake Thrasymene in Italy; and the next, if
not equal to them, are the Pikes of England; and that in England,
Lincolnshire boasteth to have the biggest. Just so doth Sussex boast of
four sorts of fish, namely, an Arundel Mullet, a Chichester Lobster, a
Shelsey Cockle, and an Amerly Trout.
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