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To Fry whitings.


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

To fry Whitings. First flay them and wash them clean and scale them, that doon, lap them in floure and fry them in Butter and oyle. Then to serve them, mince apples or onions and fry them, then put them into a vessel with white wine, vergious, salt, pepper, cloves & mace, and boile them togither on the Coles, and serve it upon the Whitings.

autodoc





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