We judge those are the best which are broad-back'd, and deep Fish;
for those that are long and slender, have not their Flesh firm, which is
reckon'd the Perfection of a Fish. The way of preparing this Fish in the
best manner, in my Opinion, if it is large, is to roast it according to the
following Receipt, which I had from Mr. _John Hughs_, an excellent Cook in
_London_.
When a Jack or Pike is discharged of its Scales and Entrails, and well
clean'd, prepare a Mixture in the following Manner, to be sew'd up in the
Belly of the Fish: Take of grated Bread about one third part, the Rivet, or
Liver of the Fish cut small, with Oysters chopped, or the Flesh of Eels cut
small; mix these with three or four Eggs butter'd in a Sauce-pan, to which
add Pepper and Salt with some dry'd Sweet Marjoram well pouder'd, or such
other Sweet-herbs as are most grateful to the Palate, an Anchovy shred
small, and fill the Belly of the Fish with the Preparation, and sew it up.
When this is done, cut two small Laths of Willow, or any other Wood, except
Deal, or such as has a Turpentine Juice in it, of the length of the Fish,
and lay the Fish upon the Spit, with the two Laths upon the Fish, and bind
them together with a Fillet of Linnen, about an Inch wide, which must be
wrapp'd round them in a Screw-like manner, and then laid down to the Fire,
and basted very well with Butter, and drudged with Crumbs of Bread, and the
same sort of Sweet-herbs that were used in the Mixture abovemention'd.
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