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breme Rost Ensauce


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 rost ensauce. Take a breme, and scald him, (but no3t to moche,) and drawe him in the bely, and pryk him thorgh the chyne bon ij. or iij. (Note: twies or thries) with a knyfe, and roste him on a gredire. And take wyne, and boile hit, and cast there-to pouder ginger, vergeous, and salt, and cast on the breme in a dissh, and serue him forth hote.

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