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A Chewet Of Stockefish


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A Chewet of Stockefish. BOyle watered Stockefish, and make it fit to be eaten: when it is colde take the whitest of the Fish, and mince it small: put in parboyld Currens, Razins of the Sunne. Season it with Nutmeg, Pepper, Salt, and a piece of sweet Butter. Bake it, but before you serue it in, cut it vp, and wring in the iuyce of an Orenge.

autodoc



Other versions of this recipe:

CHEWETES ON FYSSH DAY (Forme of Cury)

CHEWETES ON FYSSH DAY (Fourme of Curye [Rylands MS 7])

Chewetes on fysshe day (Liber cure cocorum [Sloane MS 1986])

To mak chewettes on fishe daies (A Noble Boke off Cookry)




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