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plays In Cene


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

Plays in cene. Take playscs (plaice), and make hom clene, and if thowe wilt cut hom on peces, and wassh hom well, and frie hom in oyle, then take bred, and stepe hit in brothe of other fysshe, and draw hit up withe vynegur, and a lytel wyn, and caste therto pouder of ginger, andofpepur, and of canell, and salt, and colour hit gaude (bright) grene, but make hit noght to thik, then take and dresse thi fyssh in a faire vessell, and poure thi fewe (liquor) above, and so serve hit forthe.

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