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To Make Alloes Of Fresh salmon To Boile Or To Bake.


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 alloes of fresh Salmon to boile or to bake.. TAke your Salmon and cut him small in peeces of thée fingers breadth, and when you haue cut so many slices as you will haue, let them be of the length of a womans hand, then take more of the salmon, as much as you thinke good, & mince it rawe with sixe yolkes of hard Egges very fine, and then two or three dishes of Butter with small raisons, and so worke them together with cloues, Mace, Pepper, and Salt, then lay your minced meat in your sliced Aloes, euery one being rolled and pricked with a feather, fall closed, then put your aloes, into an Earthen pot, and put to it a pinte of water, and another pint of Claret wine, and so let them boile til they be enough, & afterwarde take the yolkes of three rawe egges with a litle vergious, being strained together, and so put into the pot, then let your aloes seeth no more afterwarde, but serue them vpon Soppes of bread.

autodoc





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