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A troute Baked Or Minced.


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"

A Troute baked or minced.. TAke a Troute and seeth him, the[n] take out all the bones, then mince it verie fine with thrée or foure dates minced with it, seasoning it with Ginger, and Sinamon, and a quantitie of Suger and Butter, put all these together, working them fast, the[n] take your fine paste, and cut it in thrée corner waies in a small bignesse, of foure or fiue coffins in a dish, the[n] lay your stuffe in them, close them, and so bake the[n] and in the seruing of the[n] baste the couers with a little butter, and then cast a little blaunch pouder on them, and so sarue it foorth.

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