To make sauce for A pyke PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic DESCRIPTION: A mustard sauce for pike.
Facsimile of receipt from the original manuscript:
Transcription of original receipt: To make sauce for A pyke Take the refette (28.1) of the pyke and mynse hit small and put hit yn A dyshe and take a gode mese of musterd And put of the best and fattest of þe broth a.... (28.2) the saucer and shakyd and put hit in to the dyshe with the refete and put yn a litell vyneAger and a lytell vergys ther to And a grete quantite of Syamom & sugure and lityll gynger and as ye fele hit with your mowth ye may all way amend hit. Modern translations: (1) To make sauce for A pike Take the entrails (28.1) of the pike and mince it small and put it in A dish and take a good mess of mustard And put of the best and fattest of the broth a.... (28.2) the saucer and shaked and put it into the dish with the entrails and put in a little vinegar and a little verjuice thereto And a great quantity of Cinnamon & sugar and little ginger and as you feel it with your mouth you may always amend it. (2) Take the edible viscera (28.1) of a pike and mince small; set aside. Combine mustard and broth thoroughly (28.2) and then mix with the viscera. Add a little vinegar & verjuice & season with cinnamon, sugar, and a little ginger. Taste for flavor and adjust as necessary. (28.1) refete - the edible entrails of a fish; fish liver; fish roe. Also spelled refette, refite, reffet, reffite, resett, resset. (ME Dictionary) (28.2) The original MS is missing one or two words in the fourth line; Hodgett translates this part of the receipt as "and put a little of the best and fattest of the broth in a saucer and shake [it up with the mustard] and put it in the dish...." Modern version:
A pike is long-snouted teleost fish (Esox lucius), often called northern or northern pike. It is related to the pickerel. |
RETURN TO: Gentyll manly Cokere
A Boke of Gode CookeryGentyll
manly Cokere
© 1997 - 2003
James
L. Matterer
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence