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Congur In Sawse


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

CONGUR IN SAWSE. C. IIII. Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward & serue it forth.

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Other versions of this recipe:

Coungur in sawce (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

Coungur in souse (Ancient Cookery [Arundel 334])




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