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sturgeon In broth

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 in broth. Take fressh sturgeon, and chop it, and parboile it in water; and take hit fro the fire, and streyne it (Note: i.e. the broth, as Douce MS reads) thorgh a streynour into a potte; and pike clene the fissh thereto; and cast there-to pouder peper, clowes, Maces, and canell, and faire brede, and stepe hit with the same licour, and streyne hit thorgh a streynour, and caste there-to; And lete boyle togidre; And caste thereto Saffron, pouder ginger, salt, And vinegre; And then ye shall serue it forth.


Other versions of this recipe:

Storgeon in Broth (Thomas Awkbarow's Recipes (MS Harley 5401))

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