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breme In Sauce


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

To dight a breme in sauce tak and stale hym and drawe hym at the belly and prik hym at the chyne and broylle him on a gredyrne till he be enoughe then tak wyne boiled and cast it to pouder of guinger and vergius then lay the breme in a dysshe and poure on the ceripe and serue it.

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