MC Logo

storgeon In broth


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

Storgeon in Broth. Recipe fresh storgeon; perboyle it in fayr water & chop it small, & strene þe broth with a streneзour in to a pot, & pyke clene þat fysh, & cast þerto small mynced onзons, peper & clows, macis & canell; & take fayr brede & stepe it in þe same licoure, & draw it with a streneзour, & let it boyle to gydere, & cast þerto powdyr of gynger, vinagre, & saferon & salt, & serof.

autodoc



Other versions of this recipe:

Sturgeon in broth (Two Fifteenth-Century Cookery-Books)




Home : Recipes : Menus : Search : Books : FAQ : Contact