DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Edward Kidder cookbook, ca. 1700

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Page 50

A Carp Larded wth. Eele in a Ragooe
Take a live carp scale & slice him from head to tail in 4 or 5 slices on ye. one side to ye. bone yn. take a good silver Eele & cut it as for larding as long & as thick as yor. little finger rould in sweetherbs powderd bay leaves & savory spice yn. lard it thick on ye. sloshd side fry it in a good pan of lard yn. make for it a ragooe wth. gravy white wine vineger clarret ye. spaun mushrooms capers grated nutmeg mace a little pepper & salt thicken it wth. brown butter & garnish it wth. slicd lemon
To Roast a Pike
Scale & slosh a pike from head to tail lard it wth. pieces of a silver Eele rould up in spice & sweetherbs bast & bread it roul it at length or turn his tail into his mouth & bring it off in ye. oven let ye. sauce be drawn butter anchovys ye. row & liver wth.

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A Carp Larded wth. Eele in a Ragooe Take a live carp scale & slice him from head to tail in 4 or 5 slices on ye. one side to ye. bone yn. take a good silver Eele & cut it as for larding as long & as thick as yor. little finger rould in sweetherbs powderd bay leaves & savory spice yn. lard it thick on ye. sloshd side fry it in a good pan of lard yn. make for it a ragooe wth. gravy white wine vineger clarret ye. spaun mushrooms capers grated nutmeg mace a little pepper & salt thicken it wth. brown butter & garnish it wth. slicd lemon To Roast a Pike Scale & slosh a pike from head to tail lard it wth. pieces of a silver Eele rould up in spice & sweetherbs bast & bread it roul it at length or turn his tail into his mouth & bring it off in ye. oven let ye. sauce be drawn butter anchovys ye. row & liver wth.