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pike In Brase

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"

Pike in brase. Take Canell, a quarte of wyne, and a litull vinegre, And stepe there-yn tendur brede; and thrawe it thorgh a streynour, And lete boyle with pouder of peper; And take the pike, and roste him splat on a gredire ynogh; And cast to the sauce then, with pouder of ginger and sugur; And ley the pike in A charger, the wombe side vpward; and then caste the sauce there-on al hote, and so serue him forth.


Other versions of this recipe:

Pik in Brasy (A Noble Boke off Cookry)

Pyk in Braisselle (A Noble Boke off Cookry)

PYKES IN BRASEY (Forme of Cury)

Pykes in brasey. (Fourme of Curye [Rylands MS 7])

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