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Sauce For stokefysshe


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"

Sauce for stokefysshe. Take faire brothe of elys, other of pyke, or els of freysshe Samon, and strayne it thurwe a straynour: and take faire percely, and hewe it smal, and put the brothe and the percele in-to a faire erthyn vessel; and put ther-to poudre gingere, and a litil verious, and lete boile to-gedre. And thanne take faire sode stockefysche, and ley it in faire hote watre: and whanne thou wilt serue it forthe, take the fysshe fro the watre, and ley it in a clene disshe; and cast the sauce al hote ther-on, and serue it forth.

autodoc



Other versions of this recipe:

Stokfissh in sauce (Two Fifteenth-Century Cookery-Books)




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