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

pour on the sauce, and garnish the fish with slic't lemons, and the spices, herbs, and boil'd onions, run it over with beaten butter, and lay on some barberries or grapes. Sometimes for change you may put some horse-raddish scraped, or the juyce of it. _To boil a Pike in White Broth._ Cut your pike in three pieces, then boil it in water, salt, and sweet herbs, put in the fish when the liquor boils; then take the yolks of six eggs, beat them with a little sack, sugar, melted butter, and some of the pike broth then put it on some embers to keep warm, stir it sometimes lest it curdle; then take up your pike, put the head and tail together in a clean dish, cleave the other piece in two, and take out the back-bone, put the one piece on one side, and the other piece on the other side, but blanch all, pour the broth on it, and garnish the fish with sippets, strow on fine ginger or sugar, wipe the edge of the dish round, and serve it. _To Boil a Pike in the French Fashion, a-la-Sauces d'Almaigne, or in the German Fashion._ Take a pike, draw him, dress the rivet, and cut him in three pieces, boil him in as much wine as water, & some lemon-peel, with the liquor boils put in the fish with a good handful of salt, and boil him up quick. Then have a sauce made of beaten butter, water, the slices of two or three lemons, the yolks of two or three eggs, and some grated nutmeg; the pike being boiled dish it on fine sippets, and stick it with some fried bread run it over with the sauce, some barberries or lemon, and garnish the dish with some pared and slic't ginger, barberries, and lemon peel. _To boil a Pike in the City Fashion._ Take a live male pike, draw him and slit the rivet, wash him clean from the blood, and lay him in a dish or tray, then put some salt and vinegar to it,