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tenches In Cylk


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

Tenches in cylk. Take tenches, and fait hom, and cut hom that thai hangen bi the skyn, and bbyle hom; and then take gode swete wyne, or red wyne with sugre, and raifynges of corance piked, and clene wasschen ; and bray hit with chippes of bred, and with clowes ymonge, and draw hit up with the. same wyne, and set hit over the fire,- and let hit boyle ; and cast therto pouder of greyne de Paris, and colour hit depe with saunders, and saffron, and in the settynge doune put therto verjouse and pouder of ginger, and of canel; and then lay the tenches in disshes, and poure the syrip' above, and serve hit forthe.

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