_Dissolve_ Gum of Ivie _in Oyle of_ Spike, _and therewith annoint your dead bait for a_ Pike, _and then cast it into a likely place, and when it has layen a short time at the bottom, draw it towards the top of the water, and so up the stream, and it is more then likely that you have a_ Pike _follow you with more then common eagerness_. This has not been tryed by me, but told me by a friend of note, that pretended to do me a courtesie: but if this direction to catch a _Pike_ thus do you no good, I am certaine this direction how to roste him when he is caught, is choicely good, for I have tryed it, and it is somewhat the better for not being common; but with my direction you must take this Caution, that your Pike must not be a smal one. _First open your_ Pike _at the gills, and if need be, cut also a little slit towards his belly; out of these, take his guts, and keep his liver, which you are to shred very small with_ Time, Sweet Margerom, _and a little_ Winter-Savoury; _to these put some pickled_ Oysters, _and some_ Anchovis, _both these last whole (for the_ Anchovis _will melt, and the_ Oysters _should not) to these you must add also a pound of sweet_ Butter, _which you are to mix with the herbs that are shred, and let them all be well salted (if the_ Pike _be more then a yard long, then you may put into these herbs more then a pound, or if he be less, then less_ Butter _will suffice:) these being thus mixt, with a blade or two of Mace, must be put into the_ Pikes _belly, and then his belly sowed up; then you are to thrust the spit through his mouth out at his tail; and then with four, or five, or six split sticks or very thin laths, and a convenient quantitie of tape or filiting, these laths are to be tyed roundabout the_ Pikes _body, from his head to his tail, and the tape tied somewhat thick to prevent his breaking or falling off from the spit; let him be rosted very leisurely, and often basted with Claret wine, and Anchovis, and butter mixt together, and also with what moisture falls from him into the pan: when you have rosted him sufficiently, you are to hold under him (when you unwind or cut the tape that ties him) such a dish as you purpose to eat him out of, and let him fall into it with the sawce that is rosted in his belly; and by this means the_ Pike _will be kept unbroken and complete; then to the sawce, which was within him, and also in the pan, you are to add a fit quantity of the best butter, and to squeeze the juice of three or four Oranges: lastly, you may either put into the_ Pike _with the_ Oysters, _two cloves of Garlick, and take it whole out when the_ Pike _is cut off the spit, or to give the sawce a hogoe, let the dish (into which you let the_ Pike _fall) be rubed with it; the using or not using of this Garlick is left to your discretion. This dish of meat is too good for any but Anglers or honest men; and, I trust, you wil prove both, and therefore I have trusted you with this Secret. And now I shall