For to seth a pyke
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by [name]

This entry is a re-creation of a recipe from Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500), entitled "For to seth a pyke". [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:

For to seth a pyke. Kyll hym yn the hede styke and take a handfull of grete salt rub hym tyll the flewme goo fro hym opyn hym at the belly and take owte the refete and take oute the gall and stryppe all the small guttes and cast them a Way and save the grete gutte. Take A fayre clene panne And a quarte of fayre Water take new ale a quarte and a dyshe full of este and take ii. handefull of salt and cast ther yn Take a lityll gynger and synamom and cast þer to rosemary mageron tyme and percelly and a lityll savery and breke all thes herbes in two and cast yn the panne yf he be not Well refete cast yn a lityll suete botter but seth hit.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Pike boyled. Take and make sauce of faire water, salt, and a litull Ale and parcelly; and then take a pike, and nape him, and drawe him in the bely, And slytte him thorgh the bely, bak, and hede and taile, with a knyfe in to (Note: i.e. two.)peces; and smyte the sides in quarters, and wassh hem clene; And if thou wilt have him rownde, schoche him by the hede in the backe, And drawe him there, [correction; sic = MS. there &] And skoche him in two or iij. peces (Note: Douce MS. placys) in the bak, but no3t thorgh; And slyt the pouuche, (Note: i.e. poche of a fish, see below) And kepe the fey or the lyuer, and kutte awey the gall. And whan the sauce biginneth to boyle, skem hit, And wassh the pike, and cast him there-in, And caste the pouche and fey there-to, And lete hem boyle togidre; And then make the sauce thus: myce the pouche and fey, in (Note: Douce MS., and Harl) a litul gravey of the pike, And cast there-to pouder of ginger, vergeous, mustarde, and salt, And serue him forth hote. [Two Fifteenth-Century Cookery-Books]

To seethe a Pike. Scoure your Pike with bay Salte, and then open him on the back, faire washe him, and then cast a little white Salte upon him. Set on faire water wel seasoned with Salte. When this licoour seetheth, then put in your Pike and fair scum it, then take the best of the broth when it is sodden, and put it in a little Chafer or Pipkin, and put therto parcely and a little Time, Rosemary, whole Mace, good Yest, and half as much Vergious as you have licour, and boile them togither, and put in the Liver of the Pike, and the kell, being clean scaled and washed, and let them boyle well, then season your broth with pepper groce beaten, with salt not too much, because your licour is Salte that your Pike is boyled in, put therein a good peece of sweete Butter, and season it with a little Sugar that it be neither tooo sharpen nor too sweet. So take up your pike and laye it upon Sops the skinny side upward, and so lay your broth upon it. [A Book of Cookrye]

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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]

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[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <>. Accessed on July 12, 2020, 9:30 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on July 12, 2020, 9:30 pm.

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <>. Accessed on July 12, 2020, 9:30 pm.

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