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To Bake A carpe

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake a Carpe. SCalde, wash, and draw a fayre large Carpe: season it with Pepper, Salt, and Nutmeg, and put it in a Coffin with good store of sweet Butter: cast on great Razins of the Sunne, the iuyce of two Orenges, put your butter vppermost, to keepe the rest moyst: sprinckle on a little Uinegar before you close it, and so bake it.


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