DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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To dress a marble fish
Try smelts or other fish in sallet oyle then make a pickle of half white wine and the other half white wine vinegar and boil it with mace cloves ginger and some saffron. Then fry some bay leaves and put it into the pickle and when it is cold put it into your fish this will keep a month or more, It is to be eaten cold and it is a very fine dish
To dress Pearch
take the perches and flea the skynn and boyle them in water and salt and a bundle of herbs
To dress a Pike
Take him and scale and slit him as fairr as y'head and turn him round with his tail in his mouth then make Liquor with water very well boiled put in your pike and let it boil pretty quick until it is enough, And boil it not until you are ready to serve it. Then take it quickly forth of the Liquor and with butter, vinegar, and a little of the liquor beaten together dish it and garnish it with slices of lemon and the powder of ginger about your dish with a bronchi of rosemary stuck in the middle and lemon peels about the dish.  Trouts doe very well dressed in this manner
To dress a Carp
First scower him alive with salt and then cut off his head and let him bleed and with his bloud and some quantity of a pint of clarret wine boyle him and when it is boiled almost dry put in 4 anchovies and a good piece of butter and lett it boyle a while together and soe dish it out. 
To Boyle a Conger
First draw it clean then scald it and strip of the skin them cut it in pieces and lay a little while in fair water boyle it in water and salt, let the liquor seethe before you put in the fish when it is tender take it up and put it in cold water which will make it white when it is cold and the liquor also put in [ indecipherable ]

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To dress a marble fish Try smelts or other fish in sallet oyle then make a pickle of half white wine and the other half white wine vinegar and boil it with mace cloves ginger and some saffron. Then fry some bay leaves and put it into the pickle and when it is cold put it into your fish this will keep a month or more, It is to be eaten cold and it is a very fine dish To dress Pearch take the perches and flea the skynn and boyle them in water and salt and a bundle of herbs To dress a Pike Take him and scale and slit him as fairr as y'head and turn him round with his tail in his mouth then make Liquor with water very well boiled put in your pike and let it boil pretty quick until it is enough, And boil it not until you are ready to serve it. Then take it quickly forth of the Liquor and with butter, vinegar, and a little of the liquor beaten together dish it and garnish it with slices of lemon and the powder of ginger about your dish with a bronchi of rosemary stuck in the middle and lemon peels about the dish. Trouts doe very well dressed in this manner To dress a Carp First scower him alive with salt and then cut off his head and let him bleed and with his bloud and some quantity of a pint of clarret wine boyle him and when it is boiled almost dry put in 4 anchovies and a good piece of butter and lett it boyle a while together and soe dish it out. To Boyle a Conger First draw it clean then scald it and strip of the skin them cut it in pieces and lay a little while in fair water boyle it in water and salt, let the liquor seethe before you put in the fish when it is tender take it up and put it in cold water which will make it white when it is cold and the liquor also put in [ indecipherable ]