To fry Pikes


Draw them, wash off the slime and the blood clean, wipe them dry with a clean cloth, flour them, and fry them in clarifi’d butter, being fried crisp and stiff, make sauce with beaten butter, slic’t lemon, nutmeg, and salt, beaten up thick with a little fried parsley.

Or with beaten butter, nutmeg, a little claret, salt, and slic’t orange.

Otherways, oyster-liquor, a little claret, beaten butter, slic’t orange, and nutmeg, rub the dish with a clove of garlick, give the sauce a warm, and garnish the fish with slic’t lemon or orange and barberries. Small pikes are best to fry.