Sauce for a Carp or Pike
From The closet of Sir Kenelm Digby Knight opened, 1910
This sauce will remain thick and not become oily upon reheating.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 116. The excerpt below is the record exactly as published.
SAUCE FOR A CARP OR PIKE. TO BUT- TER PEASE Take two orthreespoonfuls of theLiquor the Carp was boiled in, and put it into a pipkin ; Theremust be no more, then even to cover the bottom of the 192 SIR KENELUe DIGBIS pipkin. Make this boil by itself ; as soon as it doth so, put to this half a pound of sweet butter, let it melt gently, or suddenly, it imports not, so as the liquor boiled, when you did put thebutter in; when the butter is melted, then take it from the fire, and holding the handle in your hand, shake it round a goodwhileandstrongly,anditwill come to be thick, that you may almost cut it with a Knife. Then squeese juyce of Limon into it, or of sharp Orange, or Verjuyce or Vinegar
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Cook this with the app: pantry check, scaling, and the assistant.