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144

the Kings Pease Pottage

{Mrs Tame}
Take your best Pease & boyle them very tender & straine them through
a Cullender & put that Broth Into a Cleane pott againe & put
In 1^lb of good Butter & a handfull of Capers sliced; then throw In some
Cloves & Mace & a handfull of dry Mints (or greene Mints) & season
it with Salt & Sett it over the fire & boyle it an hour & halfe then
Cover your dish with Toasts of French Bread all over the Bottome
& so fill your dish as full as ye can carry it to the Table fling In
some Milk before you put it Into the dish

To Boyle a Carp
Take your Carp alive Cut it Into a dish to save the blood cut
it Into 3 pieces, cut the Middle piece doune the back take out
the gall, then put Into your Iron pan a quart of water a pint of
vergis a Little Rosemary & thime tyde up: a Little salt, when it
boyles put In your Carp blood & all, cover it close, but so that the
Scum may boyle over the sides of the Cover that you may Scum it
not uncovering it; it will be well boyld In halfe an hour
take halfe a lb of good butter a Little of the Broth it boyles in
a spoonfull of Clarret some Nutmeg & slices of Leamon &
coat it handsomly & thick & pour it over your Carp
Sippitts

To Boyle a Codds Head

Wash your head salt it an hour then boyle it, the Sauce
must be 1lb of Butter 1 pint of white wine some vergis 4
Anchovis Capers; a quart of oysters & some Shrimps & Cockells
put all these Into a pan & shak it together with the yolkes of
3 Eggs & when it is thick pour it over the head with good store of
Sliced Leamons & Sippitts

144

the Kings Pease Pottage

{Mrs Tame}
Take your best Pease & boyle them very tender & straine them through
a Cullender & put that Broth Into a Cleane pott againe & put
In 1^lb of good Butter & a handfull of Capers sliced; then throw In some
Cloves & Mace & a handfull of dry Mints (or greene Mints) & season
it with Salt & Sett it over the fire & boyle it an hour & halfe then
Cover your dish with Toasts of French Bread all over the Bottome
& so fill your dish as full as ye can carry it to the Table fling In
some Milk before you put it Into the dish

To Boyle a Carp
Take your Carp alive Cut it Into a dish to save the blood cut
it Into 3 pieces, cut the Middle piece doune the back take out
the gall, then put Into your Iron pan a quart of water a pint of
vergis a Little Rosemary & thime tyde up: a Little salt, when it
boyles put In your Carp blood & all, cover it close, but so that the
Scum may boyle over the sides of the Cover that you may Scum it
not uncovering it; it will be well boyld In halfe an hour
take halfe a lb of good butter a Little of the Broth it boyles in
a spoonfull of Clarret some Nutmeg & slices of Leamon &
coat it handsomly & thick & pour it over your Carp
Sippitts

To Boyle a Codds Head

Wash your head salt it an hour then boyle it, the Sauce
must be 1lb of Butter 1 pint of white wine some vergis 4
Anchovis Capers; a quart of oysters & some Shrimps & Cockells
put all these Into a pan & shak it together with the yolkes of
3 Eggs & when it is thick pour it over the head with good store of
Sliced Leamons & Sippitts