le fried
parsley.

Or with beaten butter, nutmeg, a little claret, salt, and slic't
orange.

Otherways, oyster-liquor, a little claret, beaten butter, slic't
orange, and nutmeg, rub the dish with a clove of garlick, give the
sauce a warm, and garnish the fish with slic't lemon or orange and
barberries. Small pikes are best to fry.

_To fry a Pike otherways._

The pike being scalded and splatted, hack the white or inside with a
knife, and it will be ribbed, then fry it brown and crisp in
clarified butter, being fried, take it up, drain all the butter from
it, and wipe the pan clean, then put it again into the pan with
claret, slic't ginger, nutmeg, an anchove, salt, and saffron beat,
fry it till it half be consumed, then put in a piece of butter,
shake it well together with a minced lemon or slic't orange, and
dish it, garnish it with lemon, and rub the dish with a clove of
garlick.

_To broil a Pike._

Take a pike, draw it & scale it, broil it whole, splat it or scotch
it with your knife, wash out the blood clean, and lay it on a clean
cloth, salt it, and heat the gridiron very hot, broil it on a soft
fire, baste it with butter, and turn it often; being finely broil'd,
serve it in a dish with beaten butter, and wine-vinegar, or juyce of
lemons or oranges, and garnish the fish with slices of oranges or
lemons, and bunches of rosemary.

_Otherways._

Take a pike, as abovesaid, being drawn, wash it clean, dry it, and
put it in a dish with some good sallet oyl, wine vinegar, and salt,
there let it steep the space of half an hour, then broil it on a
soft fire, turn it and baste it often with some fine streight sprigs
of rosemary, parsley, and tyme, baste it out of the dish where the
oyl and vinegar is; then the pike being finely broil'd, dish it in a
clean dish, put the same basting to it being warmed on the coals,
lay the herbs round the dish, with some orange or lemon slices.

_To broil Mackarel or Horn kegg._

Draw the Mackarel at the gills, and wash them, then dry them, and
salt and broil them with mints, and green fennil on a soft fire, and
baste them with butter, or oyl and vinegar, and being finely
broil'd, serve them with beaten butter and vinegar, or oyl and
vinegar, with rosemary, time, and parsley; or other sauce, beaten
butter, and slices of lemon or orange.

_To broil Herrings, Pilchards, or Sprats._

Gill them, wash and dry them, salt and baste them with butter, broil
them