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tenche In Cevy


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

To mak a tenche in cevy tak and cutt tenches in smalle peces thene fry them and draw a liour of raissins of corans with wyne and water and do ther to other raissins hole pouder of guinger clowes canelle and pepper and put your tenche ther in and sethe it with water and salt and serue it.

autodoc



Other versions of this recipe:

Tenche in cyueye (Two Fifteenth-Century Cookery-Books)

TENCHES IN CYNEE (Forme of Cury)

Tenches in cyvee (Fourme of Curye [Rylands MS 7])




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