To roast a Pike

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a pike, scour off the slime, and take out the entrails, lard the back with pickled herrings, (you must have a sharp bodkin to make the holes to lard it) then take some great oysters and claret-wine, season the oysters with pepper and nutmeg, stuff the belly with oysters, and intermix the stuffing with rosemary, tyme, winter savory, sweet marjoram, a little onion, and garlick, sow these in the belly of the pike; then prepare two sticks about the breadth of a lath, (these two sticks and the spit must be as broad as the pike being tied on the spit) tie the pike on winding packthred about it, tye also along the side of the pike which is not defended by the spit and the laths, rosemary, and bays, baste the pike with butter and claret wine with some anchoves dissolved in it; when the pike is wasted or roasted, take it off, rip up the belly, and take out the whole herbs quite away, boil up the gravy, dish the pike, put the wine to it, and some beaten butter.