The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.
Woolley, Hannah, fl. 1670.
To seeth a Pickeril.
TAke a fair Pan, a little yest, and a good deal of white Wine and fair water; then slice two-Onions very thin and put them to the broth; then put in a little whole Mace, a little salt and half a pound of butter, let them boyl together a good while, then wash your Pike and put his tail in his mouth, and when he is boyled enough, garnish your Dish and make sawce for him with some of the Page 46 liquor• some fresh butter, and an Auchovis or two.
