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breme Or roche 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"

Breme or Roche boiled. Take a Breme or a roche, and scalde him in water, and drawe him the side by the hede, and scocche (Note: Harl. scorche; Douce MS. scocche) him in the side in two or thre places, but not thorgh, and seth him in water, ale, and salt, and serue him forth hote; the sauce is vergyussauce or sauce ginger.


Other versions of this recipe:

BREAM is cooked in water (Le Menagier de Paris)

For bream cooked in water (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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