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To Roast a Pike {143}

Take y^our pike and scour of t^he skin take out t^he Intrails & add it w^ith y^our
Backs of pickled heirings have a Sharp bodkin to make t^he holes;
then take some great Oysters & Carrot wine season it w^ith popy Salt
& Nutmegs Stuff t^he Belly of t^he pike with t^he Oysters, & endowning w^ith
t^hem some sweet herbs & some onions & Stuff all into t^he Belly of t^he
pike, & have 2 sticks ready made flat to tie it to t^he Spitt, bast
t^he Pike with Butter Clear or wine & Anchovie, when t^he pike is
Roasted Rip it up t^he Belly of It t^he Oysters will be t^he same but
t^he herbs must be taken out,

To Roast a Goose aft^er t^he Chrishireway

Take a pint of Great Oatmeale & stoop it w^ith white wine,
one onion Shread 2 Large pipons shread small take of
quantities of Curranes & a few forced Barborious some Cloves
Maes & pey & so put t^hem into t^he goose Belly before it be
Spitted, & w^hen y^our Goose is Roasted cut it up & take out all the
Oatmeale, & put it into a very cleane frying pan & give
it 2 or 3 turns over the fire w^ith a Little of t^he gravie of the dripping
-pan & some sugar if you please Laid in your dish & t^he quarters over
It,

To Roast a Capon w^ith Oysters

Take the Marrow of one Bone & a few oysters & put
t^hem into y^our Belly of y^our Capon w^ith a Little grated Bread
make t^he sauce w^ith some of t^he Gravie of t^he Capon/