SC - Axe murders

[Charles McCathieNevile]

Relooking thro' my cookbooks, I found _Early American Cooking: Recipes
from America's Historic Sites. In which I found the following recipe:

To Seeth a Cod or Bass

First take a Cod and boile it in water and salt, then take of the broth
and put in a little pot, then put thereto as much Wine as there is broth,
with Rosemark, Parselie, Time and margerum bounde together, and put them
in the pot, put thereto a good manic of sliced Onyons, small raisons,
whole maces, a dish of butter and a little suger, so that it be not too
sharp not too sweet, and let all these seth together: if the wine be not
sharpe enough then put thereto a little Vineger, and so serve it upon
soppes with broth.
>From _The Second Part of the Good Huswifes Iewell, T. Dawson, 1597 

Ok, so I'm cutting it close on the date, and it's from an American
Recipes cookbook, but since it has originals recipes, I'd thought I'd
practice. By the by, has anyone heard of/seen/ has _The Second Part of
the Good Huswifes_?

What I'm reading from this recipe is that:
after cooking your cod/bass in some water, enough to cover it, you take
the fish out and set it aside. To the water, you add an equal amount of
wine (white, perhaps?) and simmer the liquids with a tied bundle of a
rosemary sprig, a sprig of parsley, some thyme and margerum. to the
simmering liquid you add one sliced onion (how much is a manic of onion
anyways?)say a 1/2 C of raisins, a couple of blades of mace, a 1/2 C of
butter (a dish normally equals 1 stick around our house) and a Tbsp. of
sugar. Simmer the sauce together until the flavors meld together, taste,
if it's too sweet, add a teaspoon or two of cider vinegar. Lay the
Cod/Bass on bread slices and pour the sauce over both.

I haven't tried my redaction yet,(still looking for that sale on fish,
sigh) but I'd thought I'd go ahead and ask all of your opinions of it.

Lady Beatrix
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