Search Results

This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Mortrows on Fysh Dayes. Recipe codlyng & hadoc with þe lyver, & seth þam wele in water, & pike oute þe bones & grind þe fysh small. Draw a lyre of almondes & brede with þe fysh broth, & do þerto þe gronden fysh, strewing powdyr, saferon & salt, & make it standyng & serof.

Other versions of this recipe:

Mortrews of fysshe (Liber cure cocorum [Sloane MS 1986])

Mortins of fisshe (A Noble Boke off Cookry)

MORTREWS OF FYSSH (Forme of Cury)

Mortrews of fysch (Fourme of Curye [Rylands MS 7])

Mortrowes of fissh (Two Fifteenth-Century Cookery-Books)

To mak mortins of ffische (A Noble Boke off Cookry)

To make mortrose of Fyshe (Gentyll manly Cokere (MS Pepys 1047))

Mortrewes of Fysshe (Two Fifteenth-Century Cookery-Books)