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halibut


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

and chyne a halibut and sethe hym with water and salt and when it boilithe then skeme it and when the congur is enoughe tak it up with a strene and lay it in a vesselle and when the turbot and halibut is enoughe pour out the brothe and put water ther to and tak up the fische and lay it in water and salt and serue it ij or iij peces of congur in a disshe and straw ther on parsly and serue it furthe with venygar and the turbot and halibut serue it with pouder and venygar.

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