To roast a Pike

Name: To roast a Pike
Ingredients: pike; lard; herrings; oysters; claret-wine; pepper; nutmeg; stuffing; anchoves; whole herbs; onion; garlick; butter; claret wine; rosemary; tyme; winter savory; sweet marjoram

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

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