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pykes In Brasey

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Pykes in brasey. Take pykes, and undo hom on the bale, and wash hom clene; then lay hom on a rostynge yrne, and roste hom; then take wyn, and a lytel vynegur, and pouder of ginger, and of canell, and sugur a godele, and salt; then take and boyle hit in a panne, and colour hit rede; when hit is ynogh dresse thi fyssh in a faire vessell, and poure thi fewe above, and serve hit forthe.


Recipes with similar titles:

PYKES IN BRASEY (Forme of Cury)

Cv Pykes in brasey (Fourme of Curye [Rylands MS 7])

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