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Fresch lamprey bakyn


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Fresch lamprey bakyn. Take lamprey do hem in a pott do ther to a porcyon of rede wyne & stop the pott a bovyn that the lepe nought out when he ys endyng take hym out & put hym in scaldyng watyr & take hym in a lynnen cloth in thy hond & a handfull of hey in that othir hond & strip hem well that alle the glame go a wey & save the skyn hole then wesch hym & kepe hym clene & cut hym a lytyll over twarte a straw brede by fore the navyll so that the stryng be lose then slete hym a lytyll at the throte & take out the stryng & save the blode in a vessell yf he be a female thrist hym in thy honde from the navill upward so that the spaune come out there that take out the stryngys yf thu wilte bone hym slyte hym a lytyll in the same place with yn so that thu may come to the bone & louse the bone with a pyke fro thy fysch & as esyly as thu may drawe awey the bone fro thy tayle that hit come out hole & wynd the bone aboughte youre hond & alwey as hit comith out w wynd hit up & gedyr hit out hole aftyrward othe ch thy lamprey outward over the bake syde eche pece iij fyngerys brode ofn lynye so that hit hold to gedyr & toyle hym well in his oune blode yf thu wilte make thyn be somdele brown & take good wyn to the bakyng of the lamprey & halfe pynte will one to youre brede theryn draw hit make hit nought to chargeaunt yf thu wilte thu may draw a few reysons & draw hit up with than loke the fiste paerte be venygger do ther to poudyr of canell a grete dele poudyr of galentyn poudyr lumbard poudyr gynger sawndres sigure saffron & salt yf thu wilt lev hit be thyn brown & yolowe make thy colour more of saundres make a large kosyne of paryd floure do youre lamprey ther yn & poure in galentyne so that hit stond as hye as the lamprey loke hit have a good lyde & a wete the brerdys al a boute & ley uppon put a penne by twyne the lede & the cofine & close hit al aboute till you come to the penne then blow thy penne that the syde ryse al aboute then take out thy penne close hit fast then have a good pele & sethit esyly on the oven & bake hit esyly & longe sokyng To make soppys in galentyn in a vessell & put ther to wyn & medle hit to gedyr till hit be smoth do sigure and yf hit nede put to more poudyr & medyll in fere that hit be somdele thyn then put hit in a pott of erthe set hit on colys of fyre tyll hit be at boylyng & stere hit well have white brede cut yn shyvers as brewys & tost hit a lytyll & then bast hit & poure some of the same galentyn in the same cofyne so that hit may wete the botom & couch ther some of youre brede & poure yn more galentyne then couche yn the remnaunt of youre brede & couch yn the remnaunt of youre galentyne & ley on the lede & serve hit forth.

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