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To Seethe A pike.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

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.

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Recipes with similar titles:

For to seth a pyke (Gentyll manly Cokere (MS Pepys 1047))




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