MC Logo

trout Boiled


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To boill a trout tak and nawpe hym in the hed and mak a sauce of faire water and salt and parsly and when it begynnythe to boile strene it then drawe hym at the belly and ye will haue hym rond cutt hym in the backe in ij or iij places and drawe hym iij stoches by the hed then sethe hym and serue hym furthe with vert sauce cold and foilis of parsly, or els sethe the pouche as ye do of a pik and mynce it with the grave and do that to pouder of guinger and serue it.

autodoc



Recipes with similar titles:

troute boyled (Two Fifteenth-Century Cookery-Books)




Home : Recipes : Menus : Search : Books : FAQ : Contact