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To Prepare pike And eel


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To prepare pike and [conger] eel. Take eel and pike which have been roasted on the grid, cut up in pieces and laid thus in a pan or in a pot and when it is roasted enough and in the pan or pot so take puree [of peas] in order to boil in it the pikes' livers [which] must be mashed and sieved. Into this put ginger and saffron to give the colour. Then stew this with the eel and pike; put some salt in, as much as necessary.

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