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To Dresse A carpe.


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 dresse a carpe.. TAke your carpe and scale it, and splet it, and cut off his heade, & take out all the bones from him cleane, then take the fish and mince it fine, being raw, with the yolkes of foure or fiue hard egges minced with it, so doone put it into an earthen pot, with two dishes of butter & a pint of whit wine, a handfull of proynes, two yolks of hard egges cut in foure quarters, and season it with one nutmeg not small beaten, Salt, Sinamon and Ginger, and in the boyling of it you must stirre it that it burne not to the pot bottome, and when it is enough then take your minced meat, & lay it in the dish, making the proportion of the body, setting his head at the vpper end and his taile at the lower end, which head and taile must be sodden by themselues in a vessell with water and salt. You may vse a Pike thus in al points, so that you do not take the proines, but for them take Dates and small raisons, and when you haue seasoned it as your Carpe is, and when you do serue it put the refect into the pikes mouth gaping, and so serue it foorth.

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