Take a male pike alive, splat him in halves, take out his milt and civet, and take away the gall, cut the sides into three pieces of a side, lay them in a large dish or tray, and put upon them half a pint of white wine vinegar, and half a handful of bay-salt beaten fine; then have a clean scowred pan set over the fire with as much rhenish or white-wine as will cover the pike, so set it on the fire with some salt, two slic’t nutmegs, two races of ginger slic’t, two good big onions slic’t, five or six cloves of garlik, two or three tops of sweet marjoram, three or four streight sprigs of rosemary bound up in a bundle close, and the peel of half a lemon; let these boil with a quick fire, then put in the pike with the vinegar, and boil it up quick; whilest the pike is boiling, take a quarter of a pound of anchoves, wash and bone them, then mince them and put them in a pipkin with a quarter of a pound of butter, and 3 or four spoonfuls of the liquor the pike was boiled in; the pike being boiled dish it, & lay the ginger, nutmegs, and herbs upon it, run it over with the sauce, and cast dried searsed manchet on it.

This foresaid liquor is far better to boil another pike, by renewing the liquor with a little wine.