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Seruice For fish Daies


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

Seruice for Fish daies. Butter, a Sallet with hard Egges, potage of sand Eles, and Lamperns, Red Hearing, greene broyled strewed upon, white Herring, Ling, Ha[?]ardiue, sauce Mustard, Salte Salmon minced, sauce Mustard, and Vergious, and a little suger, Powdred Gunger, Shadde, Mackrell, Sauce vineger: Whyting: Sauce, with the Liuer & Mustard. Playce: Sauce. Sorell, or Wine, and salt or mustard, or Vergious. Thorneback: sauce, Liuer and mustard, Pepper and salt strowed upon, after it is brused. Fresh Cod: Sauce: greene sauce. Dace, Mullet, Eles upon soppes. Roche uppon soppes. Perch. Pike in Pikesauce. Trowte uppon soppes. Tench in Gelly or Geresill. Custard.

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Recipes with similar titles:

Seruice for fish daies (The Good Housewife's Jewell)




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