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For To Stew heryng

This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

For to stew heryng. Se thy heryng be well watered and take owte the bone and take the myltys and lay them yn A fayre dysch of water and wesche both the heryng and the mylt to gether then take a litell percely so muche tyme a Fewe unyons and mell all to gether as small as ye can make hit and then bruse all your herbes and the mylts together And take poder of pepur a litell suger and rasyns of Curance and a litell myed of White brede and put all thes together and stew thy heryng with all When they be stuffed lay them on A dyshe and take ale a gode porcon and put ther to musterd and cast vpon them grete Rasyns and cover them with a dyshe and set them on þe fyre and so serue them furth.


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