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Lxxxxiiij - tenche In Bruette

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"

lxxxxiiij - Tenche in bruette. Take the Tenche, an sethe hem and roste hem, an grynde Pepir an Safroun, Bred and Ale, and tempere wyth the brothe, an boyle it; then take the Tenche y-rostyd, an ley hym on a chargeoure; than ley on the sewe a-boue.


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