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To Dight codlinge Or haddock

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

To dight codlinge hak or haddok draw them at the belly and cut them outwhart in rond peces and the haddok be large cut of the hed and mak a large taile and mak the sauce of water and salt and when it boilethe scome it clene and cast in the fische and the lever and parsly and let it ly in the sauce till ye serue it hot and the leuer there with.


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