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troute Boyled


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"

Troute boyled. Take a troute, and nape him; And make faire sauce of water, parcely, and salt, and whan hit bigynneth to boile, skeme hit clene; and drawe him in the bely; and if thou wilt haue him rounde, kut him in the bakke in two or thre places, but no3t thorgh, And drawe him in the sket (Note: Douce MS. skoch) next the hede, as thou doest a rounde pike; and the sauce is verge sauce; or elles seth the pouche as the dost the pouche of a pike, and myce hem with the grauey, and pouder of ginger; and serue him forth colde, and cast the foiles of parcelly, y-wet in vinegre, on him in a dissh.

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Recipes with similar titles:

trout boiled (A Noble Boke off Cookry)




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