To boil a Pike otherways


Boil it in water, salt, and wine vinegar, two parts water, and one vinegar, being drawn, set on the liquor to boil, cleanse the civet, and truss him round, scotch his back, and when the liquor boils, put in the fish and boil it up quick; then make sauce with some white-wine vinegar, mace, whole pepper, a good handful of cockles broiled or boiled out of the shells and washed with vinegar, a faggot of sweet herbs, the liver stamped and put to it, and horse raddish scraped or slic’t, boil all the foresaid together, dish the pike on sippets, and beat up the sauce with some good sweet butter and minced lemon, make the sauce pretty thick, and garnish it as you please.