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To Bake A tench With A Pudding In Her Belly


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 Tench with a Pudding in her belly. LEt your Fish blood in the tayle, then scalde it, and scowre it: wash it cleane, and drie it with a cloth. Then take grated Bread, sweet Creame, the yolkes of two or three new laid Egges, a few parboyld Currins, a fewe sweete Hearbes, chopt fine. Season it with Nutmeg, and Pepper, and make it into a stiffe Pudding, & put it into your Tenches belly. Season your Fish on the outside, with a little Pepper, Salt, and Nutmeg, and so put him in a deepe Coffin, with a piece of sweet butter, and so close your Pye, and bake it. Then take it out of the Ouen, and open it, and cast in a piece of a preserued Orenge minst. Then take Uinegar, Nutmeg, Butter, Sugar, and the yolke of a new layd Egge, and boyle it on a Chafingdish of coales, alwayes stirring it to keepe it from curding: then poure it into your Pye, shogge it well together, and serue it in.

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