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Dyghtyng Of All Maner Of fisch Trought Boyled


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

Dyghtyng of All Maner of Fisch Trought Boyled. Take a troughte nape hym yn the hedde make the sauce of fayre watyr percelley & salt when hit be gynnyth to boyle scome hit clene draw the troughte at the bely yf thu wilt have hym rounde cut hym at the bakke yn twe placys or iij & draw hym at the thorthe nexte the hedde as thu doust a round pyke and the sauce ys vergeys serve hym cold couch on foyles of percelley or els sethe the pouch as thu dost the pouch of the pyke & mynse hit with g[?]y and poudyr of gynger and serve hit forth.

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