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

To mak samon rost in sauce tak a samon and cutt hym in round peces and rost hym on a gredirne and tak wyn and pouder of canelle and draw them throughe a stren and mynce onyans smalle and do ther to and boile them then tak vergius pouder of peper and guinger and salt and do ther to then lay the samon in a disshe and pour on the ceripe and serue it.


Other versions of this recipe:

Samon roste in Sauce (Two Fifteenth-Century Cookery-Books)

Samon rostyd in sause (Gentyll manly Cokere (MS Pepys 1047))