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sturgeon 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"

Sturgeon boiled. Take a Sturgeon, and kut of the vyn fro the tayle to the hede, on the bakke; and chyne him and boyle him. And whan hit boileth, skeme it, and caste parcelly there-to, And lete hem boyle ynowe, And then take him vppe, And serue him forth colde with leves of parcelly wet in vinegre, and caste there-on in the dissh; And sauce ther-to is vinegre.


Other versions of this recipe:

To boylle sturgion (A Noble Boke off Cookry)

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