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haddok In Covy


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

To dight haddok in covy drawe haddok at the belly and he be large cut of the hed and rost the body on a gredirne till he be enoughe then stewe bred in the brothe of samon or other good fisshe draw liere with the brothe hew parsly put it to red wyn hole clowes maces pouder of pepper and a gooddele of canelle then tak the lever and the pouche of an haddok and hew it and put it in a possuet and raissins of corans saffron sanders and salt and boile it and sesson it with pouder and virgus put away the skyn of the haddok and lay it in a chargiour and put the covy aboue and serve it.

autodoc



Other versions of this recipe:

Haddok in cevy (A Noble Boke off Cookry)

Haddoke in Cyuee (Two Fifteenth-Century Cookery-Books)




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