At other times you may add Butter. It is very tasteful
and nourishing.
SAUCE FOR A CARP OR PIKE. TO BUTTER PEASE
Take two or three spoonfuls of the Liquor the Carp was boiled in, and put
it into a pipkin; There must be no more, then even to cover the bottom of
the pipkin. Make this boil by itself; as soon as it doth so, put to this
half a pound of sweet butter, let it melt gently, or suddenly, it imports
not, so as the liquor boiled, when you did put the butter in; when the
butter is melted, then take it from the fire, and holding the handle in
your hand, shake it round a good while and strongly, and it will come to be
thick, that you may almost cut it with a Knife. Then squeese juyce of Limon
into it, or of sharp Orange, or Verjuyce or Vinegar; and heat it again as
much as you please upon the fire. It will ever after continue thick, and
never again, upon any heating, grow oily, though it be cold and heated
again twenty times. Butter done with fair water, as is said above, with the
other Liquor, will be thick in the same manner, (for the liquors make no
difference in that:)
Put of this butter to boiled Pease in their dish, which cover with another;
so shake them very strongly, and a good while together.
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