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ffloundres 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"

ffloundres boiled. Take floundres, and drawe hem in the side by the hede, and seth (Note: Douce MS. scocch) hem, and make sauce of water and salt, and a good quantite of ale; And whan hit biginneth to boile, skeme it, and caste hem there-to; And late hem sethe, and serue hem forth hote; and no sauce but salt, or as a man luste.


Other versions of this recipe:

To boyle Flounders (A NEVV BOOKE of Cookerie)

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