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gurnard Or rochet


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

To boile gurnard or rochet draw a gurnard at the belly and tak out the sound and the resset and slit the pok shave it clene and let it hang by then wesche it and mak the sauce of water and salt and when it boilithe skom it clene and put in the fisshe and when it is sodden tak it up with a scomer and serue it with sauce guinger.

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