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Another Diting Of A tenche


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 diting of a tenche. Take a quarte of wyne and a litul vinegre, And tendure brede, And stepe all togidre, and drawe hit thorgh a streynour; and lete hit boyle; And caste there-to pouder peper; And take a tenche, and splat him, and reste him on a gredire, and cast his sauce vppon him in the dissh; And then serue hit forthe hote.

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