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A tenche In Brasse


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

To dight a tenche in brasse splat hym by the bak through the hed let the belly be hole do away the draught and stoche hym a litille outwhart on the fische sid and lay them on a gredirn till they be enoughe then lay it in a disshe the fische sid upward and tak the same brase ye tok to the breme and pour ther on and serue it.

autodoc



Other versions of this recipe:

Tenche in brase (Two Fifteenth-Century Cookery-Books)




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