Pike, to boil, à-la-Française.
Wash well, clean, and scale a large pike, and cut it into three pieces; boil an equal quantity of white wine and water with lemon-peel, and when the liquor boils put your pike in, with a handful of salt. When done, lay it on sippets, and stick it with bits of fried bread. Sauce—melted butter, with slices of lemon in it, the yolks of three eggs, and some grated nutmeg. Pour your sauce over the pike, and serve it up.