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To Fry A codshead.

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 a Codshead. First cleve it in peeces and washe it clean and fry it in Butter or Oyle. Then cut Onions in rundels and so frye them, that doon put them in a vessell, and put to them red wine or vinagre, salt, ginger, sinamon, cloves & mace, and boile all these well togither, and then serve it upon your cods head.


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