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Another


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"

Another. Take a gurnard rawe, and slytte him endelonge the bak, thorgh the hede and tayle, and splatte him, and kepe the lyuer; And take the rawe lyuer, and brede, and fissh broth, Wyne, and vinegre, And drawe hem thorgh a streynour, and lete boyle; and then cast there-to pouder ginger, saffron, and salt. And then roste the gurnard, and splatte him on a gredire, and ley hym in a dissh. (Note: "ley hym in a dissh": Douce MS.; Harl. reste him) And then cast the sauce on hym in the dissh, and serue him forthe hote.

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XCVII - Another good dish (Koge Bog)




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