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

(or no vinegar; but only salt); then set on a kettle with some water & salt, & when it boils put in the pike, boil it softly, and being boiled, take it off the fire, and put a little butter into the kettle to it, then make a sauce with beaten butter, the juyce of a lemon or two, grape verjuyce or wine-vinegar, dish up the pike on fine carved sippets, and pour on the sauce, garnish the fish with scalded parsley, large mace barberries, slic't lemon, and lemon-peel, and garnish the dish with the same. _To stew a Pike in the French Fashion._ Take a pike, splat it down the back alive, and let the liquor boil before you put it in, then take a large deep dish or stewing pan that will contain the pike, put as much claret-wine as will cover it, & wash off the blood take out the pike, and put to the wine in the dish three or four slic't onions, four blades of large mace, gross pepper, & salt; when it boils put in the pike, cover it close, & being stewed down, dish it up in a clean scowred dish with carved sippets round abound it, pour on the broth it was stewed in all over it, with the spices and onions, and put some slic't lemon over all, with some lemon-peel; run it over with beaten butter, and garnish the dish with dry grated manchet. Thus you may also stew it with the scales on or off. Sometimes for change use horse-raddish. _To stew a Pike otherways in the City Fashion._ Take a pike, splat it, and lay it in a dish, when the blood is clean washed out, put to it as much white-wine as will cover it, and set it a stewing; when it boils put in the fish, scum it, and put to it some large mace, whole cinamon, and some salt, being finely stewed dish it on sippets finely carved. Then thicken the broth with two or three egg yolks, some thick cream, sugar, and beaten butter,