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sturgeon Pour porpeys

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 pour porpeys. Take a Sturgeon, Turbut, or porpeys, and kut hit in faire peces to bake; And then make faire kakes of faire paast, And take pouder of peper, pouder of Ginger, Canell, and salt, And med├Że thes poudres and salt togiders; And take and ley a pece of the fissh on a kake/ and ley the pouders vnderneth the fissh, and aboue ynowe; And then wete the sides of the paast with faire colde water, and close the sides to-gidre, and sette hem in an oven, and bake hem ynowe.


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