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Anne Bayne booke [of recipes] circa 1700
Page 201
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(201) To sowse a Carp or pike or brim Take your fish & scale it very lightly & gut them & wash them cleane. then take 2 quarts of water & a pint of white wine. a bunch of sweet herbs & some Jamaica pepper. a little white ginger nutmeg a few cloves & mace. a handfull of salt & a few bay leaves. & when it boiles put in your fish & when it is almost enough put in a little vinegar. & when it is enough boiled take it up & let it stand till it be cold. then boile your pickle better. & put in a little more vinegar & when your pickle is cold put in your fish & keepe it for your use to eat cold with fennill you must save your liver to eat cold with it & to garnish your dish. your liver must be boiled with your fish.
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(201) To sowse a Carp or pike or brim Take your fish & scale it very lightly & gut them & wash them cleane. then take 2 quarts of water & a pint of white wine. a bunch of sweet herbs & some Jamaica pepper. a little white ginger nutmeg a few cloves & mace. a handfull of salt & a few bay leaves. & when it boiles put in your fish & when it is almost enough put in a little vinegar. & when it is enough boiled take it up & let it stand till it be cold. then boile your pickle better. & put in a little more vinegar & when your pickle is cold put in your fish & keepe it for your use to eat cold with fennill you must save your liver to eat cold with it & to garnish your dish. your liver must be boiled with your fish.
Szathmary Culinary Manuscripts and Cookbooks
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