To bake a Carp minced with an Eel in the French Fashion, called Peti Petes

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a carp, scale it, and scrape off the slime, then roast it with a flayed eel, and being rosted draw them from the fire, and let them cool, then cut them into little pieces like great dice, one half of them, & the other half minced small and seasoned with nutmeg, pepper, salt, gooseberries, barberries, or grapes, and some bottoms of artichocks boil’d and cut as the carp: season all the foresaid materials and mingle all together, then put some butter in the bottom of the pye, lay on the meat and butter on the top, close it up, and bake it, being baked liquor it with gravy, and the juyce of oranges, butter, and grated nutmeg.

Sometimes liquor it with verjuyce and the yolks of eggs strained, sugar, and butter.

Or with currans, white wine, and butter boil’d together, some sweet herbs chopped small, and saffron.