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To Mak Nombles Of porpas Or Other fische


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

To mak nombles of porpas or of other good fisshe and ye may cut som of the fisshe smalle and put it in the pot and draw a liour with cruste with the same blod and some of the brose and red wyne and put all to gedur in a pot and put thereto pouder of peper clowes and canelle and set it on the fyere and sesson it up with pouder guingere venygere and salt, and ye may mak nombles of congure codlinge or other good fisshe in the same manner and serue it.

autodoc



Recipes with similar titles:

Numbelys of purpas or of other fysche (Recipes from the Wagstaff Miscellany)




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