When a pike is gutted and clean'd, take the tail, turn it round, and thrust it into the mouth. Then take toasts, cut three corner ways, and put them in the middle of the dish, and the pike over them; flour it, and flick pieces of butter all over; then flour it again and fend it to the oven; or rather put it into a tin oven before the fire; for then you may baste it as you please. When it is done put it into another dish; pour in melted butter, with anchovy, and a few oysters. Garnish with the toast about the pike, and lemon about the dish.