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

draw it & scale it, broil it whole, splat it or scotch it with your knife, wash out the blood clean, and lay it on a clean cloth, salt it, and heat the gridiron very hot, broil it on a soft fire, baste it with butter, and turn it often; being finely broil'd, serve it in a dish with beaten butter, and wine-vinegar, or juyce of lemons or oranges, and garnish the fish with slices of oranges or lemons, and bunches of rosemary. _Otherways._ Take a pike, as abovesaid, being drawn, wash it clean, dry it, and put it in a dish with some good sallet oyl, wine vinegar, and salt, there let it steep the space of half an hour, then broil it on a soft fire, turn it and baste it often with some fine streight sprigs of rosemary, parsley, and tyme, baste it out of the dish where the oyl and vinegar is; then the pike being finely broil'd, dish it in a clean dish, put the same basting to it being warmed on the coals, lay the herbs round the dish, with some orange or lemon slices. _To broil Mackarel or Horn kegg._ Draw the Mackarel at the gills, and wash them, then dry them, and salt and broil them with mints, and green fennil on a soft fire, and baste them with butter, or oyl and vinegar, and being finely broil'd, serve them with beaten butter and vinegar, or oyl and vinegar, with rosemary, time, and parsley; or other sauce, beaten butter, and slices of lemon or orange. _To broil Herrings, Pilchards, or Sprats._ Gill them, wash and dry them, salt and baste them with butter, broil them on a soft fire, and being broi'ld serve them with beaten butter, mustard, and pepper, or beaten butter and lemon; other sauce, take the heads and bruise them in a dish with beer and salt, put the clearest to the herrings. _To bake Pikes._ Bake your pikes as you do carp, as you may see in the foregoing Section, only remember that small pikes are best to