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To Make Tattes Or Balde Meates For fish Daies.


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To make tattes or balde meates for fish daies.. TAke your dish and annoint the bottom well with butter, the[n] make a fine past to the bredth of the dish, and lay it on the same dish vpon the butter, then take Béetes, Spinage, and Cabbadges, or white Lettice, cutting them fine in long péeces, then take the yolkes of viii. rawe egges, and six yolkes of hard Egges, with small Raisons and a little Cheese fine scraped, and grated bread, and thrée or four dishes of Butter melted and clarified, and when you haue wrought it togeather, season it with Sugar, Sinamon, Ginger and salt, then lay it vpon your fine past spreading it abroad, then the couer of fine paste being cut with prettie work, then set it in your ouen, bake it with your dish vnder it and when it is enough, the[n] at the seruing of it you must newe paste the couer with Butter, and so scrape suger vppon it, and then serue it foorth.

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