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tenche In Graue


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

To mak tenche in grave, tak and splat your tenche and sethe hym and alay it with myed bred pepper and saffron and temper it with the tenches brothe then lay the tenche in a platter and poure on the grave and serue it.

autodoc



Other versions of this recipe:

For tenchis in gravé (Liber cure cocorum [Sloane MS 1986])




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