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Classic
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page 38
radish.--Or you may use the sauce, No. 31, or either of the four following
Numbers, which ever is most agreeable.
To roast a Pike.
Take a large pike, gut it, clean it, and lard it with eel and bacon, as you lard
fowl; then take thyme, savory, salt, mace, nutmeg, some crumbs of bread, beef
suet, and parsley, all shred very fine, and mix it up with raw eggs; make it
into a long pudding, and put it in the belly of your pike: sew up the belly, and
dissolve three anchovies in butter, to baste it with; put two laths on each side
the pike, and tie it to the spit: Melt butter thick for the sauce, (or if you
please, oyster sauce) and bruise the pudding into it. Garnish with lemon.--See
sauce, No. 33.
To roast an Eel.
Scour the eel well with salt; skin him almost to the tail; then gut, wash, and
dry him; Take a quarter of a pound of suet shred as fine as possible, sweet
herbs, and a shallot, and mix them together with salt, pepper, and nutmeg;
scotch your eel on both sides, wash it with yolks of eggs, lay some seasoning
over it, stuff the belly with it, then draw the skin over it, and tie it to the
spit; baste it with butter, and make the sauce of anchovies and butter,
melted.--See sauce, No. 34, or 35.
Any other river or sea fish, that are large enough, may be dressed in the same
manner.
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