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To Make Florentines With eeles For fish Dayes.

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 Florentines with Eeles for Fish dayes. Take great Eeles, fleye them and perboyle them a little, then take the fishe from the bones, and mince it small with some Wardens amongst it to make it to mince small, and season it with cloves and mace, pepper, Corance and Dates, and when you lay it into your paste, take a little fine Sugar and lay it upon before you cover it, and when it is halfe baked or altogither, laye a peece of sweet Butter upon cover, and a little rosewater and sugar. After the same manner, minced pyes of Eeles.


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