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To Boile roche, perche And Dase, With Other Small fish.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To boile Roche, Perche and Dase, with other small fish.. TAke faire water & put to it parsely Time & Rosemary slipped, and so let it boyle a good while together, then take a dish or two of butter, putting to the same broth and your fish, and so let it boyle together seasoning it with cloues mace pepper and salte, and so serue them vpon soppes.


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