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A pyke Sauce For A pyke


This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe. Take a posye of Rosemary and time and bynde them together, and put in also a quantitye of perselye not bounde, and put into the caudron of water, salte and yeste, and the herbes, and lette them boyle a pretye whyle, then putte in the fysshe and a good quantitye of butter, and let them boyle a good season, and you shall have good Pyke sauce.

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