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soles In Cyne

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

Soles in cyne. Take soles, and flee hom, and wash hom in water, then fethe hom in faire water, and as thai byn sothen (when they are boiled), take of the fynnes, and take onyons sothen, and bred stepet in the brothe, and grinde al this in a morter, and drawe hit up with the self broth in vynegur and wyn, and do therto gode pouder and sake, and colour hit with saffron, and sethe hit, and then dresse thi fyssh in a faire vessel, and do thi fewe above, and so serve hit forthe.


Recipes with similar titles:

SOOLES IN CYNEE (Forme of Cury)

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