Originalrezept:
Cut open a living Pike, gut it and scour the Outside and Inside very well with Salt; then wash it clean, and have a Pickle ready to boil it in, with Water, Vinegar, Mace, whole Pepper, a Bunch of sweet Herbs, and a small Onion. There must be Liquor enough to cover it; when it boils put in the Pike, and let it boil half an Hour. Make your Sauce with White Wine, a little of the Liquor, two Anchovies, some Shrimps, or Crab, or Lobster; beat and mix it with grated Nutmeg and Butter flour’d to thicken it. Pour your Sauce over the Fish, and garnish with Horse Radish and sliced Lemon.
Übersetzung:
Gekochter Hecht
Kategorisierung:
Fisch & Schalen- und Krustentiere:Hauptzutaten: Butter, Essig, Garnelen, Hecht, Kräuter, Kren (Meerrettich), Mehl, Muskatnuss, Nelken, Pfefferkörner, Salz, Sardellen, Wasser, Weißwein, Zitronen, Zwiebel
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Boil a Pike", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 021,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-boil-a-pike (06.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.