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stokfissh In Sauce

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"

Stokfissh in sauce. Take faire broth of elys, or pike, or elles of fressh samond, And streyn hit thorgh a streynour; and take faire parcelly, And hewe hem small, And putte the broth and the parcelly into an erthen potte, And cast therto pouder ginger, and a litul vergeous, And lete hem boyle to-gidre; and then take faire sodden stokfissh, and ley hit in hote water; and whan thou wilt serue it forth, take the fissh fro the water, and ley hit in a dissh, And caste the sauce al hote there-on, and serue it forth.


Other versions of this recipe:

Sauce for stokefysshe (Two Fifteenth-Century Cookery-Books)

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