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haddoke In Cyuee

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"

Haddoke in Cyuee. Shal be yopened and ywasshe clene / and ysode and yrosted on a gridel; grind peper and saffron, bred and ale / mynce oynons, fri hem in ale, and do therto, and salt: boille hit, do thyn haddok in plateres, and thi ciuey aboue, and 3if forth.


Other versions of this recipe:

Haddok in cevy (A Noble Boke off Cookry)

Haddok in covy (A Noble Boke off Cookry)

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