To Boil a Pike

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 021

Originalrezept:

Cut open a living Pike, gut it and scour the Outside and Inside very well with Salt; then wash it clean, and have a Pickle ready to boil it in, with Water, Vinegar, Mace, whole Pepper, a Bunch of sweet Herbs, and a small Onion. There must be Liquor enough to cover it; when it boils put in the Pike, and let it boil half an Hour. Make your Sauce with White Wine, a little of the Liquor, two Anchovies, some Shrimps, or Crab, or Lobster; beat and mix it with grated Nutmeg and Butter flour’d to thicken it. Pour your Sauce over the Fish, and garnish with Horse Radish and sliced Lemon.

Übersetzung:

Gekochter Hecht

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Boil a Pike", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 021,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-boil-a-pike (18.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.