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perche Boiled


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

To boylle a perche draw hym at the gills and let the belly be hole and mak a stiff sauce of water and salt and ale and when it boilithe cast in the perche and let it sethe and scrape of the skyne and lay it in a disshe and let the hed and the taile be on straw on padley and serue it with venyger.

autodoc



Other versions of this recipe:

PERCH should be cooked in water (Le Menagier de Paris)

PERCH should be cooked in water without being scaled (Le Menagier de Paris)

Perche boiled (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Perch Boyled (Recipes from the Wagstaff Miscellany)




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