hafing-dish of coals, with white Wine,
Cloves, and Mace, Nutmegs sliced, a little Ginger: you must understand
when this fish is stewed, the same liquor that the fish is stewed in,
must be beaten with some Butter and the juyce of a Lemmon, before it
is dish'd for the service. The French doe add to this a slice or two
of Bacon.

I will shew you the way to marrionate a Trout or other fish that will
keep a quarter of a yeare in Summer, which is the Italians rarest Dish
for fresh fish, and will eat perfect and sweet.

You must take out the Intrailes as you doe of other fish, and cut them
a-crosse the sides, as you do to broyle, washed clean, dried with a
cloth, lay them upon a Tray or board, sprinkle a little salt on them,
and flowre them as to frie them, so take your Frying-pan with so much
Suet, when it is melted, as the Fish may lye to the midside in the
liquor, and so fry them; and every time you turn them, flower them
againe, untill you finde the fish fryed sufficient: when you think the
fish is fryed, take it out of the Pan, and lay it upon some thing,
that the liquor may draine out of it; when the fish is cold, you may
reare it an end.

You must have a close Vessell to keep this fish and liquor in, that no
winde comes in, according to the quantity you make triall of.

For the Liquor. First, you must take halfe Claret-Wine, the other
halfe Vinegar, two or three Bay-leaves, so much Saffron as a Nut tyed
in a cloth, with some Cloves and large Mace, some Nutmeg sliced; boile
all these together very well; when the liquor is cold, and the fish
cold, put the fish and liquor into the close Vessell, with three or
four Lemmons sliced among the fish; make all close that no winde can
get into the Vessell; after eight or ten days you may begin to eat of
this fish; the Sauce must be some of the same liquor, with some of a
sliced Lemmon.

_To dresse a Pike._

When the _Pike_ cometh into the Kitchin, kill it; then take a handfull
of Salt, with water, and rub the fish very well to take the slime off,
draw out the Intrailes; wash the _Pike_ cleane, put a handfull of
_Salt_ in the Pikes Belly; then take so much water, with a pinte of
Vinegar: if the _Pike_ be any thing large, you must put in at least
three handfull of Salt, with a bunch of Rosemary, Thyme, and sweet
Marjoram, and two or three green Onyons; boyle your liquor very well
with a high fire made of wood; then put in your _Pike_, cover your
Kettle, with your Bellows k