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Sauce For stokfysshe In An-other Maner

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 stokfysshe in an-other maner. Take curnylles of walnotys, and clouys of garleke, and piper, brede, and salt, and caste al in a morter; and grynde it smal, and tempre it up with the same brothe that the fysshe was sode in, and serue it forthe.


Other versions of this recipe:

Little broth for fish (Libro di cucina / Libro per cuoco)

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