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Lxxxxv - tenche In Cyueye

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"

lxxxxv - Tenche in cyueye. Take a tenche, an skalde hym, roste hym, grynde Pepir an Safroun, Brede an Ale, and melle it to-gederys; take Oynonys, hakke hem, an frye hem in Oyle, and do hem ther-to, and messe hem forth.


Other versions of this recipe:

Tenche in cevy (A Noble Boke off Cookry)

TENCHES IN CYNEE (Forme of Cury)

Tenches in cyvee (Fourme of Curye [Rylands MS 7])

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