Take a fair Pike and gut it and wash it, and truss it round with the tail in the mouth, then take white Wine, Water and Salt, with a bundle of sweet herbs, and whole Spice, a little Horse-radish; when it boils, tie up your Pike in a Cloth, and put it in, and let it boil till it swims, for then it is enough; then take the Rivet of the Pike, and a Pint of great Oysters with their Liquor, and some Vinegar, large Mace, gross Pepper, then lay your Pike in a Dish with Sippets, and then heat these just named things with some Butter and Anchovies, and pour over it; garnish your Dish as you please.

213. To make a grand Sallad.

Take a fair broad brimm’d dish, and in the middle of it lay some pickled Limon Pill, then lay round about it each sort by themselves, Olives, Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans pickled, and little Cucumbers pickled, and Barberries pickled, and Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.

Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and some Candied Eringo roots.

214. To rost Pig with a Pudding in his Belly.

Take a fat Pig and truss his head backward loking over his back, then make such Pudding as you like best, and fill his belly with it, your Pudding must be stiff, then sew it up, and rost your Pig, when it is almost enough, wring upon it the Juice of a Limon, and when you are ready to take it up, wash it over with yolks of Eggs, and before they can dry, dredge it with grated bread mixed with a little Nutmeg and Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of hard Eggs minced.

215. To rost a Leg of Mutton with Oisters.

Take a large Leg of Mutton and stuff it well with Mutton Sewet, with Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves, when it is half rosted cut off some of the under side of the fleshy end, in little thin Bits, then take a Pint of Oisters and the Liquor of them, a little Mace, sweet Butter and Salt, put all these with the Bits of Mutton into a Pipkin till half be consumed; then Dish your Mutton and pour this Sauce over it, strew Salt about the Dish side and serve it in.

216. To make a Steak-Pie.

Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay your Paste into your Baking Pan, and lay Butter in the bottom, then lay in your steaks, and a little large Mace, and cover it with Butter, so close it, and bake it; and against it is baked, have in readiness good store of boiled Parslie minced fine, and drained from the water, some white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie, and put in this Sauce, and shake it well, and serve it to the Table; it is not so good cold as hot.

217. To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton.