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barbell Boyled

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"

Barbell boyled. Take a barbell, and kutte him, and draw him rounde; And pike (Note: "draw him rounde; And pike": Douce MS. draw hym as a rounde pike.) in the nape of the hede and seth him in water and salt, Ale, and parcely. And whan hit bygynneth to boile, skeme hit clene, and caste the barbel there-to, And seth him. And his sauce is garlek or vergesauce, And then serue him forth.


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