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ray 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"

Ray boiled. Take a Ray, and draw him in the bely, and kutte him in peces, and seth him in water, and no salt, and serue him forth colde. And his sauce is vergeous, or lyuer with mustarde; And boyle the lyuer with him, And serue him forthe.


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