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sole, Boiled, Rost, Or Fryed

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"

Sole, boiled, rost, or fryed. Take a sole, and do awey the hede, and drawe him as a plais, and fle him; And make sauce of water, parcelly and salt; And whan hit bygynneth to boile, skeme it clene, and lete boyle ynogh. And if thou wilt haue him in sauce, take him whan he is y-sodde; or elles take him rawe and drawe him, and scale him with a knyfe, And ley him vppon a gredryn, and broile him. And take wyne and pouder of Canell, and lete boyle a while, And caste there-to pouder ginger, And vergeous; and caste the sauce on the sole in the dissh, And serue him forthe hote. Or elles take a sole, and do a-wey the hede; drawe him, and scalde him, and pryk him with a knyfe in diuerse places for brekyng of the skyn; And fry it in oyle, or elles in pured buttur.


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