To Boil a Pike in the French Fashion, a-la-Sauces d’Almaigne, or in the German Fashion

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a pike, draw him, dress the rivet, and cut him in three pieces, boil him in as much wine as water, & some lemon-Peel, with the liquor boils put in the fish with a good handful of salt, and boil him up quick.

Then have a sauce made of beaten butter, water, the slices of two or three lemons, the yolks of two or three eggs, and some grated nutmeg; the pike being boiled dish it on fine sippets, and stick it with some fried bread run it over with the sauce, some barberries or lemon, and garnish the dish with some pared and slic’t ginger, barberries, and lemon peel.