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English cookbook, 1700
Page 4
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4 to dress Carp Put to the water you boile in a good quantity of salt & viniger, a bunch of sweet hearbs a little hors-radish & some lemon peel, let them boile slowly for a quarter of an hour at most, & cover em very close so let em stand to harde, then drein em over hott coals, & have ready some good broth, to which put two or three onions rick'd wth a knife, an Anchovie, chopt'd, a slice of hors-radish, some Lemon peil, and a little peece of bacon & two or three cloves
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4 to dress Carp Put to the water you boile in a good quantity of salt & viniger, a bunch of sweet hearbs a little hors-radish & some lemon peel, let them boile slowly for a quarter of an hour at most, & cover em very close so let em stand to harde, then drein em over hott coals, & have ready some good broth, to which put two or three onions rick'd wth a knife, an Anchovie, chopt'd, a slice of hors-radish, some Lemon peil, and a little peece of bacon & two or three cloves
Szathmary Culinary Manuscripts and Cookbooks
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