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A Receit to make Raspe wine
To A gallon 1/2 of Raspes, take A gallon of water let it
stand 6 hour's, then stir it up gently, and let it
stand 6 hour's longer then run it through A hare
sive, pressing it very gently, & put into A vessel w th
3 pound of sugar, stop it close as may be the working
secured, and when it is purely refined draw it out
into another vessel & put into as much sugar more
as will make up w th first 4 pound To A gallon, and
when it as stood 2 hours after to settel then bottle it
up w th A lump of hard sugar in every bottle, this
ha's rather too much sugar.
How to Rost A Pike
Your pike must not be A small one. First open
your Pike at e Giles and if need be cut A little
slit towards his belly out of their take his gutts
and keep his liver which you are to shred very
small w th time and sweet marjorem and A little
winter Savary, to these put some pickl'd Oysters
some Anchovies, both these last whole to these you
must add also A pound of sweat butt r w ch you are
to mix w th the herbs that are shred & let m be well
salted, if the Pike be more then A yard long then
you may put more into these herbs then A pound
of butter, or if less butt r will sufice, these being mixt
w th A blade or 2 of mace must be put into e Pikes
belly and his belly sewed up, but take not of his
scales then you are to thurst the spit throw his
mouth out att his tale & then w th split sticks or
thin lat's w th A convenient quantity of tape or filliting
bind the Lat's round about the Pikes body from his head
to his tale & the tape tied thick to prevent his breaking
or falling of; let him rost'd very leasurly & often bast'd
w th Claret Anchovies & butt r mixt together
Notes and Questions
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