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How To Seeth A carpe.

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

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.


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