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then as much of it as you possibly can: but take not off the scales. Then you are to thrust the spit through his mouth, out at his tail; and then take four, or five, or six, split sticks or very thin laths, and a convenient quantity of tape or filleting; these laths are to be tied round about the pike's body from his head to his tail, and the tape tied somewhat thick to prevent his breaking or falling off from the spit. Let him be roasted very leisurely, and often basted with claret-wine, and anchovies, and butter, mixed together; and also with what moisture falls from him into the When pan. have roasted him sufficiently, you are you to hold under him, when you unwind or cut the tape that ties him, such a dish as you purpose to eat him out of; and let him fall into it with the sauce that is roasted in his belly; and by this means the pike will be kept unbroken and complete. Then, to the sauce which was within, and also that sauce in the pan, you are to add a fit quantity of the best butter, and to squeeze the juice of three or four oranges: lastly, you may either put into the pike with the oysters, two cloves of garlick, and take it whole out, when the pike is cut off the spit; or to give the sauce a hautgout, let the dish into which you let the pike fall, be rubbed with it: the using or not using of this garlick is left to your discretion. M. B.

This dish of meat is too good for any but anglers, or very honest men; and I trust, you will prove both, and therefore I have trusted you with this secret.

Let me next tell you, that Gesner tells us there are no pikes in Spain, and that the largest are in the lake Thrasymene in Italy; and the next, if not equal to them, are the pikes of England; and that in England, Lincolnshire boasteth to have the biggest. Just so doth Sussex

1 It has been a common notion that the pike was not extant in England till the reign of Henry VIII.; but it occurs very frequently in the "Forme of Cury," compiled about 1390 by the Master-cooks of King Richard II. The old name was Luce, or Lucy. An ancient MS., formerly in the possession of John Topham, Esq., written about 1250, mentions "Lupos aquaticos sive Lucios," amongst the fish which the fishmongers were to have in their shops. Three of them were the arms of the Lucy family, so early as the reign of Edward I.

Compare Pennant's "Zoology," vol. iii. p. 280, 4to; Chaucer v., Luce, Leland's Collect. vol. vi. pp. 1, 5, 6. That the pike was here in

boast of four sorts of fish; namely, an Arundel mullet, a Chichester lobster, Shelsey cockle, and an Amerly trout.1

But I will take up no more of your time with this relation, but proceed to give you some observations of the carp, and how to angle for him, and to dress him: but not till he is caught.

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Edward III.'s time is evident from Chaucer's Prol. to the "Canterbury Tales," edit. Tyrwh. p. 351, 352:

"Full many a fair partrich hadde he in mewe,

"And many a Breme and many a Luce in stewe."

1 The little river Arun, which rising in St. Leonard's forest, falls into the sea at Little Hampton, still boasts of its trout and its mullet; the latter, carried up by the spring tides, have sometimes been taken at Amberley Castle, ten miles by the river, above Arundel, and twenty from the sea.-K. C..

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Pisc. The Carp is the queen of rivers: a stately, a good, and a very subtle fish, that was not at first bred, nor hath been long, in England, but is now naturalised. It is said, they were brought hither by one Mr. Mascal, a gentleman that then lived at Plumsted in Sussex, a county' that abounds more with this fish than any in this nation.

You may remember that I told you, Gesner says, there are no pikes in Spain; and doubtless, there was a time,

1 For proof of this fact, we have the testimony of the author of the "Booke of Fishing with Hooke and Line," Lond. 1590, mentioned before who, though the initials only of his name are given in the title, appears to have been Leonard Mascall, the translator of a book of "Planting and Graffing," 4to, 1589, 1599, and the author of a book "On Cattel," 4to, 1596.

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