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A Pik In Soupes


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak a pik in soupes tak a pik and boile hym with rosmary tym and parsley then mak a sherpe sauce of wyne water and ale and tak the resset and chope it smalle and sethe it with wyne and watur and put ther to clowes maces raissins of corans guinger senymon dates mynced and sugur then cutt whit bred and lay it in a platter and the pyk aboue and cast on the resset with the fattest of the brothe that the pik was soden in and serue it.

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