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The Book of Boiled Meats Vol 1: Fish

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by Stuart Peachey
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Historical rabbit holes, for those who are inclined.

These slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.

A collection of recipes drawn from ten sources written or published between 1604 and 1655. Original texts are provided followed by a modern list of ingredients and steps in the production of the dish. Among the fish treated are salmon, pike, carp, gudgeon, bream, perch, trout, gunard  and rochet, cod, herring, flatfish, lampreys, eels, and shellfish.

A staplebound pamphlet. 28 pages.

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