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plaise 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"

Plaise boiled. Take a playse, and drawe him in the side by the hede; And make sauce of water, parcelly, salt, And a litul ale; And whan hit bigynneth to boyle, skeme hit clene, and caste hit there-to, and lete seth/ And sauce to him is mustard and ale and salt; And serue it forthe hote/ or elles take a plays, and drawe him, prike him with a knyfe for breking, as he frieth; And fry him in hote oile, or elles in clarefied buttur.


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