r perches,
two pikes, two eels flayed and drawn; the carps being scalded,
drawn, and cut into quarters, the tenches scalded and left whole,
also the pearches and the pikes all finely scalded, cleansed, and
cut into twelve pieces, three of each side, then put them into a
large stewing-pan with three quarts of claret-wine, an ounce of
large mace, a quarter of an ounce of cloves, half an ounce of
pepper, a quarter of an ounce of ginger pared & slic't, sweet herbs
chopped small, as stripped time, savory, sweet marjoram, parsley,
rosemary, three or four bay-leaves, salt, chesnuts, pistaches, five
or six great onions, and stew all together on a quick fire.

Then stew a pottle of oysters the greatest you can get, parboil them
in their own liquor, cleanse them from the dregs, and wash them in
warm water from the grounds and shells, put them into a pipkin with
three or four great onions peeled, then take large mace, and a
little of their own liquor, or a little wine vinegar, or white wine.

Next take twelve flounders being drawn and cleansed from the guts,
fry them in clarified butter with a hundred of large smelts, being
fryed stew them in a stew-pan with claret-wine, grated nutmeg,
slic't orange, butter, and salt.

Then have a hundred of prawns, boiled, picked, and buttered, or
fryed.

Next, bottoms of artichocks, boiled, blanched, and put in beaten
butter, grated nutmeg, salt, white-wine, skirrets, and sparagus in
the foresaid sauce.

Then mince a pike and an eel, cleanse them, and season them with
cloves, mace, pepper, salt, some sweet herbs minct, some pistaches,
barberries, grapes, or gooseberries, some grated manchet, and yolks
of raw eggs, mingle all the foresaid things together, and make it
into balls, or farse some cabbidge lettice, and bake the balls in an
oven, being baked stick the balls with pine-apple seeds, and
pistaches, as also the lettice.

Then all the foresaid things being made ready, have a large clean
scowred dish, with large sops of French bread lay the carps upon
them, and between them some tench, pearch, pike, and eels, & the
stewed oysteres all over the other fish, then the fried flounders &
smelts over the oysters, then the balls & lettice stuck with
pistaches, the artichocks, skirrets, sparagus, butter prawns, yolks
of hard eggs, large mace, fryed smelts, grapes, slic't lemon,
oranges, red beets or pomegranats, broth it with the leer that was
made for it, and run it over with beaten butter.