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turbot Rost In Sauce

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

To dight turbot rost in sauce tak and cutt away the fyn of the turbotte and cutt the fisshe in the manner of felettes and put them on a round broche and when it rostis springle on salt then tak vergius venyger or wyn and pouder of guinger and canelle and cast ther to in the rosting and set a vesselle under to kep that fallithe and cast it on agayne and when it is rost cast the sauce upon the fisshe in disshes and serue it.


Other versions of this recipe:

Turbut roste ensauce (Two Fifteenth-Century Cookery-Books)

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