The accomplisht cook: or, The art & mystery of cookery

in as many pieces as the carps, season them with nutmeg, pepper, and salt; then have a pye ready, either round or square, put butter in the bottom of it, then lay a lay of eel, and a lay of carp upon that, and thus do till you have ended; then lay on some large mace and whole cloves on the top, some sliced nutmeg, sliced ginger, and butter, close it up and bake it, being baked and cold, fill it up with clarified butter. _Otherways._ Take eight carps, scale and bone them, scrape and wash off the slime, wipe them dry, and mince them very fine, then have four good fresh water eels, flay and bone them, and cut them into lard as big as your finger, then have pepper, cloves, mace, and ginger severally beaten and mingled with some salt, season the fish and also the eels, cut into lard; then make a pye according to this form, lay some butter in the bottom of the pye, then a lay of carp upon the butter, so fill it, close it up and bake it. * * * * * * * * * SECTION XIV. or, The Second Section of FISH. _Shewing the most Excellent Ways of Dressing of Pikes._ _To boil a Pike._ Wash him very clean, then truss him either round whole, with his tail in his mouth, and his back scotched, or splatted and trust round like a hart, with his tail in his mouth, or in three pieces, & divide the middle piece into two pieces; then boil it in water, salt, and vinegar, put it not in till the liquor boils, & let it boil very fast at first to make it crisp, but afterwards softly; for the sauce put in a pipkin a pint of white wine, slic't ginger, mace, dates quartered, a pint of great oysters with the liquor, a little vinegar and salt, boil them a quarter of an hour; then mince a few sweet herbs & parsley, stew them till half the liquor be consumed; then the pike being