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To Bake A stockfish.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To bake a Stockfish. Season your Stockfish with pepper & salt and lay it into the paste, and put good store of butter to it, and shred onions small, and percely, and cast it upon the stockfish, & put a little vergious unto it, and bake it.


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