To Boyle A Pike
From the treasured pages of Manuscript cookery book
Unknown Author
To Boyle A Pike
"Rub him alive on the outside with salt, wash him clean and open him up, take out the Rivolt from the gutt. Stow the rivolt fayre, put into the liquor some salt, verjuice, rosemary and time, when it boyles put in your Pike with a little verjuice to make him crump, put in the rivolt with white wine, and let them boyle togather, make your sawce with Parsely, butterr, verjuice and grosso pepper, serve it on sippets."
Note on the Original Text
The recipe's instructions are concise, assuming a high level of familiarity with basic kitchen processes. Spellings are of the period—'boyle' for 'boil,' 'rivolt' likely a now-obsolete term for offal or liver, 'verjuice' spelled in its original form, and 'sippets' referring to bread slices meant to catch rich sauces. Quantities are not specified, as cooks were expected to judge by eye and taste. Past recipes were often recorded for personal or household use rather than publication, and directions relied heavily on oral tradition and practical knowledge passed down through generations.
Title
Manuscript cookery book (1680)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1680
Publisher
Unknown
Background
A tantalizing window into the kitchens of yesteryear, this late-17th century collection presents recipes and culinary wisdom meant to delight and surprise even the most discerning of historical gourmands.
Kindly made available by
Folger Shakespeare Library
This recipe comes from a late 17th-century English manuscript, specifically dated between 1675 and 1686. During this period, recipes for freshwater fish like pike were popular among the gentry and aristocracy, showcasing both local produce and continental cooking influences. The use of verjuice (sour juice of unripe grapes or crab apples) and fresh herbs reflects both preservation practices and a taste for tart, bright flavors against the rich flesh of the fish. Such dishes would have been prepared in well-to-do households for feasts or special occasions, often presented with lavish garnishes and special breads.
The original preparation relied on a large pot or cauldron, most likely suspended over an open hearth to maintain a gentle simmer. Fish would be cleaned and gutted using sharp knives and rubbed with coarse salt, likely using the cook's hands. Herbs were gathered fresh or dried and added whole or roughly chopped. Bread was sliced and toasted either at the fire or on a flat iron griddle. A wooden spoon or ladle would be used for basting and serving, and sauces were melted over gentle embers in a small pan, then poured straight over the served fish.
Prep Time
15 mins
Cook Time
15 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 whole pike (about 2.2–3.3 lbs), cleaned
- 2 teaspoons sea salt
- 1.7 fl oz verjuice (or substitute with white wine vinegar or lemon juice)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3.4 fl oz dry white wine
- 1 3/4 oz unsalted butter
- 1 tablespoon fresh chopped parsley
- 1 tablespoon verjuice (or lemon juice)
- Pinch coarsely ground black pepper ('grosso pepper'—substitute with black pepper)
- Several slices of stale or toasted bread ('sippets')
Instructions
- Begin by taking a fresh whole pike (about 2.2–3.3 lbs), and rub the skin thoroughly with coarse salt while it’s still intact; this helps to clean and slightly firm the fish.
- Rinse well under cold water.
- Make a ventral cut to gut the fish and remove the 'rivolt'—likely referring to the fat or some internal part, possibly the liver.
- Reserve this separately.
- For poaching, prepare a pot with 6 1/3 cups water, 2 teaspoons sea salt, 1.7 fl oz verjuice (or substitute with a mild white wine vinegar/lemon juice to taste), a sprig of rosemary, and a sprig of thyme.
- Bring to a boil, then gently slip in the prepared pike and add another splash (about 0.7 fl oz) of verjuice to help 'crump' or firm the flesh.
- Separately, simmer the reserved 'rivolt' in 3.4 fl oz dry white wine, then add this mixture to the pike and poaching broth, letting it all cook gently together for 10–15 minutes, until the fish is just cooked through.
- For the sauce, melt 1 3/4 oz unsalted butter over low heat, then stir in a tablespoon of chopped fresh parsley, a tablespoon of verjuice (or lemon juice), and a good pinch of coarsely ground black pepper.
- To serve, arrange thin slices of toasted bread ('sippets') on a platter, lay the pike and rivolt on top, and pour over the parsley-butter sauce.
Estimated Calories
310 per serving
Cooking Estimates
It usually takes about 15 minutes to prepare the fish and get everything ready, plus another 15 minutes to cook the pike until it is just done. This recipe provides about 4 servings, and each serving has around 310 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes