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To Mak Chewettes On fishe Daies

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

To mak chewettes on fische dais tak molet freshe samon or bace rawe clef them frome the bone and chope them in peces and couche them in coffins put eles ther to and othere metes as ye did be for and mak a ceripe of thik almond mylk all saue the juce of eggs then set the coffins in the ovon and fille them fulle of good ceripe and ye may fry the fische and serue it furthe.


Other versions of this recipe:

A Chewet of Stockefish (A NEVV BOOKE of Cookerie)


CHEWETES ON FYSSH DAY (Fourme of Curye [Rylands MS 7])

Chewetes on fysshe day (Liber cure cocorum [Sloane MS 1986])

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