COOKERY OF THE PIKE AND PERCH 269 



f a Galentyne,' rather what we should now call 

 sousing. You are to seethe the pyk in a good sauce 

 and couch him in a shallow vessel on bread that has 

 been steeped in wine and vinegar, then cast in canelle 

 and powder with pepper and salt, adding onions 

 fried in oil, with ' sanders,' which is supposed to be 

 some piquant pot-herb. ' A pik in Soupes ' sounds 

 exceedingly savoury something of a cross between 

 the Scottish ' Fish and Sauce ' and the Cockaleekie 

 a most nourishing Lenten dish for a portly Lord 

 Abbot. It shows, like the first recipe, that these 

 mediaeval store-roorris were amply supplied with costly 

 spices. 



' Tak a pik & boile hym with rosemary tym & 

 parsley then make a sherpe sauce of wyne water & 

 ale & tak the resset & chope it small & sethe it 

 with wyne & put ther to clowes maces raissins of 

 corans guinger senymon dates mynced & sugur, 

 c. &c.' 



There are alternative directions for pik in 

 ' Hallok ' brothe, whatever that may have been, a 

 melange which was as luscious and more miscella- 

 neous, and concluding with the instruction to serve 

 the whole pik for a Lord and 'quarto your pik 

 for comons & culpans,' which is somewhat un- 

 intelligible. ' Comons ' is, we should presume, the 



