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Take your Jacks and cut off the heads of them, then put them into Balls of forced Meat made of Fish, so that the heads may be upright; indore them over with yolks of Eggs and so bake them; drawing them out, cut them in pieces, and stew them up in a Dish with White-wine, Water, Salt, Vinegar, sweet Herbs, some Anchovies, Mace, sliced Ginger and Nutmeg; but put not in your Pike till the liquor boils, and
then let them be accompanied with some small forced Fish-balls, yellow, green and white, which you may colour with juyce of Herbs; having turn'd them once or twice, take out your Jack-heads so forced, and set them round in the Dish; then take out the bodies with a slice, and place them to the best advantage between and about them all over the Dish: Put Smelts fryed very stiff in the mouths of your Jacks, your forced Meats being round about them; for variety you may make use of fryed Oysters, with other small fryed Fish.