SC - Reverse Challenge

[Aldyth at aol.com]

Ok.  Here goes the first one.  I think Master Adamantius mentioned a barely
period recipe for fish with pudding.  I have a Newe Booke of Cookerie
 Falconwood Press edition.  John Murrell 1615.  In it it lists the following:

To bake a Tench with a Pudding in her belly

Let your Fish blood in the Tayle, then scalde it, and scowre it: wash it
cleane and drye it with a cloth.  Then take grated Bread, sweet Creame, the
yolkes of two or three new laid Egges, a few parboyled Currins, a few sweet
Hearbes, chope fine.  Season it with Nutmeg, and pepper, an make it into a
stiffe Pudding, and put it into your Tenches belly.  Season your Fish on th
eourside with a little Pepper, Salt and Nutmeg, and so put him in a deepe
Coffin, with a piece of sweet Butter, and so close your Pye, and bake it.
 Then take it out of the oven, and open it, and cast in a piece of a
preserved Orenge Minct.  Then take Vinegar, Nutmeg, Butter, Sugar, and the
yolke of a new layd Egge, and boyle it on a Chafindish of coales, always
stirring it into your Pye, shogge it well together, and serve it in.

How period do you consider this?  For A&S purposes.  I have another recipe
from the same book to try, about steak and french pudding.

Aldyth at aol.com
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