Salmon fressh boiled
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by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Salmon fressh boiled". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Salmon fressh boiled. Take a fressh Salmon, and drawe him in the bely; and chyne him as a swyne, and leche him flatte with a knyfe; and kutte the chyne in ij. or in .iij. peces, and roste him on a faire gredryn; and make faire sauce of water, parcelly, and salt. And whan hit begynneth to boyle, skem it clene, and cast the peces of salmon there-to, and lete hem sethe; and then take hem vppe, and lete hem kele, and ley a pece or ij. in a dissh; and wete faire foiles of parcely in vinegre, and caste hem vppon the salmon in the dissh; And then ye shall serue hit forthe colde.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on March 25, 2019, 11:54 pm.

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