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turbut Roste Ensauce


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"

Turbut roste ensauce. Take a Turbut, and kut of the vynnes in maner of a hastelette, and broche him on a rounde broche, and roste him; And whan hit is half y-rosted, cast thereon smale salt as he rosteth. And take also as he rosteth, vergeous, or vinegre, wyne, pouder of Gynger, and a litull canell, and cast thereon as he rosteth, And holde a dissh vnderneth, fore spilling of the licour; And whan hit is rosted ynowe, hete the same sauce ouer the fire, And caste hit in a dissh to the fissh all hote, And serue it forth.

autodoc



Other versions of this recipe:

Turbot rost in sauce (A Noble Boke off Cookry)




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