Page:A Proper New Booke of Cookery (1575).djvu/13

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of Cookery.

A qikeſauce for a pike, Breeme, perch, Roche, Carp, Eeles, Flookes, and all manner of Brokefiſh.

Take a Poſy of roſemarye and time, and binde them together, and put in alſo a quantytie of percely not bound, and put into the Caudꝛon of water, ſalte and yeſt, and the hearbes, and let them boyle a pꝛety while, then put in the fiſh and a good quantytye of butter, and let them boyle a good ſeaſon, and you ſhall haue good Pikſauce.

Foꝛ all theſe fiſhes abouewꝛytten if they muſt be bꝛoyled, take ſauce foꝛ them, butter, Pepper, and veniger, and boyle it vpon a chafingdiſh, and than lay the bꝛoyled fiſh vpon the diſhe: but foꝛ Eeles and freſh Salmon nothinge but Pepper and vineger ouer boyled. And alſo if you will fry them, you muſt take a good quantity of perſly, after the fiſhe is fryed, put in the Perſly into the frying pan, and let it frie in the butter, and take it vp, and put it on the fried fiſhe, and fried playce, whitinge, and ſucheother

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