To hash a Pike

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Scale and bone it, then mince it with a good fresh eel, being also boned and flayed, put to it some sweet herbs fine stripped and minced small, beaten nutmeg, mace, ginger, pepper, and salt; stew it in a dish with a little white wine and sweet butter, being well stewed, serve it on fine carved sippets, and lay on some great stewed oysters, some fryed in batter, some green with juyce of spinage, other yellow with saffron, garnish the dish with them, and run it over with beaten butter.