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Mortrewes Of pesyn


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Mortrewes of Pesyn. Take a Gurnard, or elles a Codling, (the lyuer And the Spawne with-in him), And seth him ynowe in faire water; and pike oute the bones, and grinde the fissh in a morter, and temper hit with almond mylke, and caste-to grated brede; and then take hit vppe, and put hit in a faire potte, and lete boyle; And caste thereto sugur, Safferon, and salte; and serue hit in a dissh in maner of mortrewes of flessh, And caste powder of Ginger there-on.

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