Wednesday, April 7, 2010

Pike boyled

15th century cookbook
Ab. 1420 A.D.

Pike boyled
-Take and make sauce of faire water, salt, and a lituƚƚ Ale and parcelly; and þen̄ take a pike, and nape him, and drawe him in þe bely, And slytte him thorgℏ the bely, bak, and hede and taile, witℏ a knyfe in to*. [i.e. two.]peces; and smyte þe sides in quarters, and wassℏ hem clene; And if thou wilt have him rownde, schoche him by þe hede in þe backe, And drawe him there, And skoche him in two or iij. peces*. [Douce MS. placys. ] in þe bak, but noȝt thorgh; And slyt the pouuche,*. [i.e. poche of a fish, see below. ] And kepe the fey or the lyuer, and kutte awey the gaƚƚ. And whan̄ þe sauce biginneth to boyle, skem̄ hit, And wassℏ þe pike, and cast him þere-in, And caste þe pouche and fey there-to, And lete hem boyle togidre; And þen̄ make the sauce thus: myce the pouche and fey, in [supplied by ed.] *. [Douce MS., and Harl. ] a litul gravey of þe pike, And cast þere-to pouder of ginger, vergeous, mustarde, and salt, And serue him fortℏ hote.

Modern English

Boiled Pike
-Take and make a sauce of fair water, salt and a little ale and parsley; and then take a pike, and nape him (cut him at the nape) and gut him through the belly, And slit him through the belly, back, and head and tail with knife into pieces; and cut the sides in quarters, and wash him clean; And if you will have him round, And cut him crosswise in two or three pieces in the back but not through; and slit the (stomach) And keep the liver, and cut away the gut. And when the sauce begins to boil, skim it, And wash the pike, and cast him therein, and cast the (stomach) and liver Thereto, And let him boil together; and then make the sauce this way: mince the stomach and fey in a little gravy from the pike, And case in some powdered ginger, verjuice, mustard, and salt and serve him forth hot.

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