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Chauudon Of fissh

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"

Chauudon of fissh. Nym ye liuere and ye poke. Seth hit, hakke hit smal / grind peper and safron, bred and ale, tempre hit with ye broth / boille hit, do salt therto, and messe hit forth.


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