The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To Roste a Pike.

YOu must lard him very well (being salted) all over with Pickle Herring, and season him with salt, a little beaten Pepper, Nutmeg, and some minced Time t if you have two, you may put one on the one side the spit, and the other on the other side; with two or three sticks on each side your Pikes, to splinter them together, and bind them over with packthred, and let them roast, sometimes letting the back stand towards the fire, and sometimes the sides, not turning them as you do flesh, unless you see occasion to keep them from burning; then dissolve half a dozen Anchovies in a little Butter, and paste them there∣with; after they are half roasted, put down two sticks of Oysters, betwixt each Oyster a bay leaf, let there be a dish under them to catch that which they are basted with∣al, with a little Claret wine, Oyster liquor, minced Time, and a grated Nutmeg; when your Oysters are ready, draw

them into your dish, taking out the Bay leaves, and put in an Onion cut in halves, and let them boyl on the fire, then take up your spit, and cut your strings, that you may lay the brown side of your Pike upwards, (or if you can his back) then put a ladle of drawn butter to your lear and oysters, and pour it over your Pikes, and garnish it all over with Lemmons: your more safe way, is, to order it after the same manner aforesaid, to put him in a dish, and bake him in an Oven; and the same form you pat him in, you may shift him into your dish you send him up in, and so lear him as before, and garnish him with fryed bay leavs.