How to seeth a Carpe.
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by [name]

This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "How to seeth a Carpe.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

How to seeth a Carpe. Cut the throat of your Carp, & save the blood in a saucer, and take your Carpe and scoure him with Salt, take out the gal and the Guts, and leave the Liver and the fat in the belly of the Carp, set on your licour, water and Salt to seeth him, and when your licour seethes, put in your carp or ever he be dead, and take good heede for springing out of the Pan, for it is ever good to seethe fish quick, for it maketh the fish to eat hard.

Take the best of the broth and a little red Wine, good store of Vergious, new yest, with the blood of the Carp strained, and so put it in a Pipkin with Corance, whole Pepper, and boyle them altogither, put therto half a dish of sweet butter, and a little time, and Barberies if you have them, and when they be well boyled, season it not too sweet nor too sharpe, and then poure it upon your Carpe.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

corance: Raisins made from corinth grapes (a.k.a currants).

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Searchable index of "A Book of Cookrye". Medieval Cookery.
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