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

you put in your fish, the herbs, a little large mace, and some twenty corns of whole pepper. _To boil a Pike otherways._ Boil it in water, salt, and wine vinegar, two parts water, and one vinegar, being drawn, set on the liquor to boil, cleanse the civet, and truss him round, scotch his back, and when the liquor boils, put in the fish and boil it up quick; then make sauce with some white-wine vinegar, mace, whole pepper, a good handful of cockles broiled or boiled out of the shells and washed with vinegar, a faggot of sweet herbs, the liver stamped and put to it, and horse raddish scraped or slic't, boil all the foresaid together, dish the pike on sippets, and beat up the sauce with some good sweet butter and minced lemon, make the sauce pretty thick, and garnish it as you please. _Otherways._ Take as much white-wine and water as will cover it, of each a like quantity, and a pint of vinegar, put to this liquor half an ounce of large mace, two lemon-peels, a quarter of an ounce of whole cloves, three slic't nutmegs, four races of ginger slic't, some six great onions slic't, a bundle of six or seven sprigs or tops of rosemary, as much of time, winter-savory, and sweet marjoram bound up hard in a faggot, put into the liquor also a good handful of salt, and when it boils, put in the fish being cleansed and trussed, and boil it up quick. Being boiled, make the sauce with some of the broth where the pike was boiled, and put it in a dish with two or three anchoves being cleansed and minced, a little white wine, some grated nutmeg, and some fine grated manchet, stew it on a chafing dish, and beat it up thick with some sweet butter, and the yolk of an egg or two dissolved with some vinegar, give it a warm, and put to it three or four slices of lemon. Then dish the pike, drain the liquor from it upon a chafing-dish of coals,