Search Results

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"

Samon roste in Sauce. Take a Salmond, and cut him rounde, chyne and all, and roste the peces on a gredire; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale myced oynons, and caste there-to, and lete hem boyle; And then take vynegre, or vergeous, and pouder ginger, and cast there-to; And then ley the samon in a dissh, and cast the sirip theron al hote, and serue it forth.

Other versions of this recipe:

Samon rostyd in sause (Gentyll manly Cokere (MS Pepys 1047))

To mak samon rost in sauce (A Noble Boke off Cookry)