Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon, welks, apples and pears roasted; with sugar candy, figs of molisk, raisins, dates, capt with minced ginger, wafers, and Ipocras.
The Carving of Fish.
The carver of fish must see to peason and furmety, the tail and the liver; you must look if there be a salt porpos or sole, turrentine, and do after the form of venison; baked herring, lay it whole on the trencher, then white herring in a dish, open it by the back, pick out the bones and the row, and see there be mustard. Of salt fish, green-fish, salt salmon, and conger, pare away the skin; salt fish, stock fish, marling, mackrel, and hake with butter, and take away the bones & skins; A Pike, lay the womb upon a trencher, with pike sauce enough, A salt Lamprey, gobbin it in seven or eight pieces, and so present it, A Plaice, put out the water, then cross him with your knife, and cast on salt, wine, or ale. Bace, Gurnet, Rochet, Bream, Chevin, Mullet, Roch, Pearch, Sole, Mackrel, Whiting, Haddock, and Codling, raise them by the back, pick out the bones, and cleanse the rest in the belly. Carp Bream, Sole, and Trout, back and belly together. Salmon, Conger, Sturgeon, Turbut, Thornback, Houndfish, and Holibut, cut them in the dishes; the Porpos about, Tench in his sauce; cut two Eels, and Lampreys roast, pull off the skin, and pick out the bones, put thereto vinegar, and powder. A Crab, break him asunder, in a dish make the shell clean, & put in the stuff again, temper it with vinegar, and powder them, cover it with bread and heat it; a Crevis dight him thus, part him asunder, slit the belly, and take out the fish, pare away the red skin, mince it thin, put vinegar in the dish, and set it on the Table without heating. A Jole of Sturgeon, cut it into thin morsels, and lay it round about the dish, Fresh Lamprey bak’d, open the pasty, then take white bread, and cut it thin, lay it in a dish, & with a spoon take out Galentine, & lay it upon the bread with red wine and powder of Cinamon; then cut a gobbin of Lamprey, mince it thin, and lay it in the Gallentine, and set it on the fire to heat. Fresh herring, with salt and wine, Shrimps well pickled, Flounders, Gudgeons, Minews, and Muskles, Eels, and Lampreys, Sprats is good in
The Carving of Fish.
The carver of fish must see to peason and furmety, the tail and the liver; you must look if there be a salt porpos or sole, turrentine, and do after the form of venison; baked herring, lay it whole on the trencher, then white herring in a dish, open it by the back, pick out the bones and the row, and see there be mustard. Of salt fish, green-fish, salt salmon, and conger, pare away the skin; salt fish, stock fish, marling, mackrel, and hake with butter, and take away the bones & skins; A Pike, lay the womb upon a trencher, with pike sauce enough, A salt Lamprey, gobbin it in seven or eight pieces, and so present it, A Plaice, put out the water, then cross him with your knife, and cast on salt, wine, or ale. Bace, Gurnet, Rochet, Bream, Chevin, Mullet, Roch, Pearch, Sole, Mackrel, Whiting, Haddock, and Codling, raise them by the back, pick out the bones, and cleanse the rest in the belly. Carp Bream, Sole, and Trout, back and belly together. Salmon, Conger, Sturgeon, Turbut, Thornback, Houndfish, and Holibut, cut them in the dishes; the Porpos about, Tench in his sauce; cut two Eels, and Lampreys roast, pull off the skin, and pick out the bones, put thereto vinegar, and powder. A Crab, break him asunder, in a dish make the shell clean, & put in the stuff again, temper it with vinegar, and powder them, cover it with bread and heat it; a Crevis dight him thus, part him asunder, slit the belly, and take out the fish, pare away the red skin, mince it thin, put vinegar in the dish, and set it on the Table without heating. A Jole of Sturgeon, cut it into thin morsels, and lay it round about the dish, Fresh Lamprey bak’d, open the pasty, then take white bread, and cut it thin, lay it in a dish, & with a spoon take out Galentine, & lay it upon the bread with red wine and powder of Cinamon; then cut a gobbin of Lamprey, mince it thin, and lay it in the Gallentine, and set it on the fire to heat. Fresh herring, with salt and wine, Shrimps well pickled, Flounders, Gudgeons, Minews, and Muskles, Eels, and Lampreys, Sprats is good in
