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{No.56 } To Roast a Pike

Cut him through the Gills, & wash him Clean
then take thyme, savory, sweet marjoram,
Green Onions, or a Slice or two of the white, the
Liver of the fish 2 Anchovye 1/2 a Nutmeg grated
A 1/4 pound of Beef suet shred, a Little Mace beat, & the
Crumb of a peny Loaf grated, mix all these
Together, & work them into a paste & wet them
with 2 or 3 spoonfuls of cream, & the Yolks of
3 Eggs, then take a quart of Oysters scald
them & put them into your pudding & work it
Together with a Little butter, so fill the belly
of your pike, & spit him through the Gills &
Bind his body to the spit with Tape, then
Flower & baste him very Often, an Hour
will roast him, if you see him Crack take
an Egg & beat it, & dress him all over with a
feather & a Little of the Oyster Liquor, &
your Butter with it, & serve it up, Garnish
with horse Raddish sliced Lemon &
scrap'd parsly; it is as good Baked with his
tail in his Mouth

{(No.57)} To Make Calves foot Pye

Bone your feet, & shred them small, with as
Much Beef suet as meat, put in a Glass of good
sack, a Lemon sliced, & season with cloves,
Mace, Cinnamon, & salt, 1/2 poundof currants a 1/4 pound
of sugar, & lay Candyed Orange Peel, and
Cittron, Slic'd on the top,