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pike Boyled

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Pike boyled. Take and make sauce of faire water, salt, and a litull Ale and parcelly; and then take a pike, and nape him, and drawe him in the bely, And slytte him thorgh the bely, bak, and hede and taile, with a knyfe in to (Note: i.e. two.)peces; and smyte the sides in quarters, and wassh hem clene; And if thou wilt have him rownde, schoche him by the hede in the backe, And drawe him there, [correction; sic = MS. there &] And skoche him in two or iij. peces (Note: Douce MS. placys) in the bak, but no3t thorgh; And slyt the pouuche, (Note: i.e. poche of a fish, see below) And kepe the fey or the lyuer, and kutte awey the gall. And whan the sauce biginneth to boyle, skem hit, And wassh the pike, and cast him there-in, And caste the pouche and fey there-to, And lete hem boyle togidre; And then make the sauce thus: myce the pouche and fey, in (Note: Douce MS., and Harl) a litul gravey of the pike, And cast there-to pouder of ginger, vergeous, mustarde, and salt, And serue him forth hote.


Other versions of this recipe:

For to seth a pyke (Gentyll manly Cokere (MS Pepys 1047))

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