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To Make A Fricase Of A Good haddock Or whiting.

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

To make a Fricase of a good Haddock or Whiting. First seeth the fish and scum it, and pick out the bones, take Onions and chop them small then fry them in Butter or Oyle till they be enough, and put in your Fish, and frye them till it be drye, that doon: serve it forth with pouder of Ginger on it.


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