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tench In Gilly.


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 gilly put red wyn in a pan then skald the tenche and splat him and cast hym into the panne and sethe hym and when he is enoughe lay hym in a plater and pill of the skyn and pik out the bones then set the licour and the skyn to the fyere and put ther to sugur to mak it doucet but ye may not put in the sugar till they two have boiled then cast in saffron salt ginger and vergius and let it renne throughe a strene and lay your tenche in a platter and plant hyme with blanched almondes and put on the gilly and serue it.

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