To dresse a carpe.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To dresse 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:

To dresse a carpe.. TAke your carpe and scale it, and splet it, and cut off his heade, & take out all the bones from him cleane, then take the fish and mince it fine, being raw, with the yolkes of foure or fiue hard egges minced with it, so doone put it into an earthen pot, with two dishes of butter & a pint of whit wine, a handfull of proynes, two yolks of hard egges cut in foure quarters, and season it with one nutmeg not small beaten, Salt, Sinamon and Ginger, and in the boyling of it you must stirre it that it burne not to the pot bottome, and when it is enough then take your minced meat, & lay it in the dish, making the proportion of the body, setting his head at the vpper end and his taile at the lower end, which head and taile must be sodden by themselues in a vessell with water and salt. You may vse a Pike thus in al points, so that you do not take the proines, but for them take Dates and small raisons, and when you haue seasoned it as your Carpe is, and when you do serue it put the refect into the pikes mouth gaping, and so serue it foorth.

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


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Searchable index of "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
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