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English cookbook, 1700
Page 31
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Sause for flounders boile in water as for other fish wth a great deal of sorell in it, as soon as the sorell is tender take some out & chop it small & put it into thick melted butter, so serve it up; to dress carp, let [in] blood in the tails & save the blood & put into it 6 or 8 spoon fulls of vineger stir it togeather & put to it some Clarit a rose of ginger sliced some [that] [?] one Onion 2 Anchovies thick'n it with butter, do not let the [botton] go into the [dish]
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Sause for flounders boile in water as for other fish wth a great deal of sorell in it, as soon as the sorell is tender take some out & chop it small & put it into thick melted butter, so serve it up; to dress carp, let [in] blood in the tails & save the blood & put into it 6 or 8 spoon fulls of vineger stir it togeather & put to it some Clarit a rose of ginger sliced some [that] [?] one Onion 2 Anchovies thick'n it with butter, do not let the [botton] go into the [dish]
Szathmary Culinary Manuscripts and Cookbooks
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