A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.

¶ For Fish.

To seethe a Pike.

SCoure your Pike with bay Salte, and then open him on the back, faire washe him, and then cast a little white Salte v∣pon him. Set on faire water wel seasoned with Salte. When this licour séethesh, thē put in your Pike and fair scum it, thē take the best of the broth when it is sodden, and put it in a little Chafer or Pipkin, and put therto parcely and a little Time, Rosema∣ry, whole Mace, good Yest, and half asmuch Vergious as you haue licour, and boile thē togither, and put in the Liuer of the Pike,

and the kell, being clean scaled and washed, and let them boyle well, then season your broth with pepper groce beaten, with salt not too much, because your licour is Salte that your Pike is boyled in, put therein a good péece of sweete Butter, and season it with a little Sugar that it be neither too sharpe nor too swéet. So take vp your pike and laye it vpon Sops the skinny side vp∣ward, and so lay your broth vpon it.

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.

TAke a posie of Rosemary and Time, and binde them together, and put in also a quantity of Parcelye not bound, and put it into a Cauldron of water, salte, and Yest, and the hearbs, and let them boyle a prittie while, then put in the Fishe, and a good quantitie of Butter, and let them boyle a good while, and you shall haue your Pyke Sauce. For all these Fishes aboue written if they must be broyled: take sauce for them, Butter, Pepper and Vinagre, and boyle it vpon a chafingdish, and then lay the broyled fish vpon the dish, but for Eeles and fresh Salmon nothing

but pepper and Vinagre ouer-boyled, and also if you will frye them, you must take a good quantity of Percely, after the Fish is fryed, put in the percelye into the Frying pan, and let it frye in the butter, then take it vp and put it on the fryed Fish, as fryed Plaice, Whiting, and such other fish, except Eeles, fresh Salmon and Cunger, which be neuer fried, but baked, broiled, roasted and sodden.

How to seeth a Carpe.

CVt the throat of your Carp, & saue the blood in a saucer, and take your Carpe and scoure him with Salt, take out the gal and the Guts, and leaue the Liuer and the fat in the belly of the Carp, set on your li∣cour, water and Salt to seeth him, and whē your licour seethes, put in your carp or euer he be dead, and take good heede for springing out of the Pan, for it is euer good to seethe fish quick, for it maketh the fish to eat hard.

Take the best of the broth and a little red Wine, good store of Vergious, new yest, with the blood of the Carp strained, and so put it in a Pipkin with Corance, whole Pepper, and boyle them altogither, put therto half a dish of sweet butter, and a lit∣tle time, and Barberies if you haue them,

and when they be well boyled, season it not too swéet nor too sharpe, and then poure it v∣pon your Carpe.

To seeth Roches, Flounders, or Eeles.

MAke ye good broth with new yest, put therin vergious, salt, percely, a little Time, and not much rosemary and pepper, so set it vpon the fire and boile it, and when it is well boyled put in the Roches, Floun∣ders, Eeles and a little swéet butter.

To seeth a Gurnard.

OPen your Gurnard in y^e back, and faire wash and séeth it in water & Salt, with the fishy side vpward, and when it is well sod, take some of the best of the broth if you will, or els a little fair water, and put to it new yest, a little vergious, percely, rosema∣ry, a little time, a péece of sweet butter, and whole Mace, and let it boyle in a pipkin by it self till it be well boyled, and then when you serue in your Gurnard, poure the same broth vpon it.

To seeth a Dory or a Mullet.

Make your broth light with yest, some∣what sauery with salt, and put therin a little Rosemary, and when it seethes put in your fish, and let it seeth very softly, take faire water and vergious a like much, and

put therto a little new Yest, corance, whole pepper and a little Mace, and Dates shred very fine, and boyle them wel togither, and when they be well boyled, take the best of your broth that your fish is sodden in, and put to it sttrawberyes, gooseberyes, or bar∣beryes, sweet Butter, some Sugar, and so season vp your broth, and poure vpon your Dorry or Mullet.

To seeth Turbut or Cunger.

SEt on water and salt, and season it wel, if the Turbut be great quarter him into foure quarters, if he be small, cut him but in halfe, if it be a Burt, seethe it whole after this sort. When your licour doth séeth, put in your sish and let it seeth very softly till it be sodden enough, and when it is sodden, take it not vp till the licour be colde. Then take halfe white Wine, with Vinagre and the broth that it was sodden in, and lay the fish in it to souce, Cungar, Sturgion, and all Fish that is to be souced, in like manner sauing you must séethe your Sturgion in water and Salte, and souce it with white Wine.

How to seeth Shrimps.

TAke halfe water and halfe béere or Ale, and some salt good and sauery, and set it

on the fire and faire scum it, and when it sée∣theth a full wallop, put in your Shrimpes faire washed, and seethe them with a quick fire, scum them very clean, and let thē haue but two walmes, then take them vp with a scummer, and lay them vpon a fair white cloth, and sprinckle a little white salt vpon them.