Wellcome Collection: Ayscough, Lady (MS1026)

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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 with 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 with first 4 pound To A gallon, and when it as stood 2 hours after to settel then bottle it up with 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 the 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 with 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 butter which you are to mix with the herbs that are shred & let them 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 butter will sufice, these being mixt with A blade or 2 of mace must be put into the 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 with split sticks or thin lat's with 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 with Claret Anchovies & butter mixt together

The table

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