MC Logo

salmon Fressh Boiled


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"

Salmon fressh boiled. Take a fressh Salmon, and drawe him in the bely; and chyne him as a swyne, and leche him flatte with a knyfe; and kutte the chyne in ij. or in .iij. peces, and roste him on a faire gredryn; and make faire sauce of water, parcelly, and salt. And whan hit begynneth to boyle, skem it clene, and cast the peces of salmon there-to, and lete hem sethe; and then take hem vppe, and lete hem kele, and ley a pece or ij. in a dissh; and wete faire foiles of parcely in vinegre, and caste hem vppon the salmon in the dissh; And then ye shall serue hit forthe colde.

autodoc





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