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A pike Sauce For A pike, bream, perch, roch, carp, flounders, And All Manner Of Brooke fish.


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

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish. Take a posie of Rosemary and Time, and binde them together, and put in also a quantity of Parcelye not bound, and put it into a Cauldron of water, salte, and Yest, and the hearbes, and let them boyle a prettie while, then put in the Fishe, and a good quantitie of Butter, and let them boyle a good while, and you shall have your Pyke Sauce. For all these Fishes above written if they must be broyled: take sauce for them, Butter, Pepper and Vinagre, and boyle it upon a chafingdish, and then lay the broyled fish upon the dish, but for Eeles and fresh Salmon nothing but pepper and Vinagre over-boyled, and also if you will frye them, you must take a good quantity of Percely, after the Fish is fryed, put in the percelye into the Frying pan, and let it frye in the butter, then take it up and put it on the fryed Fish, as fryed Plaice, Whiting, and such other fish, except Eeles, fresh Salmon and Cunger, which be never fried, but baked, broiled, roasted and sodden.

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