Search Results

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

Haddok yn Cyve. Ta Draw a haddok yn the bely yf he be large cut of the hedde & rost the body on a rost yryn till hit be ynoghe stepe brede in broth of samon or of othir god fisch draw with the broth of thyn lyvr hew percelley & do ther to a grete dele of rede wyne hole clovys macys poudyr of pepyr & a grete dele of canell & thelyver of the haddok & the pouch clene shavyn boyle hit take up the pouch & the lyver & do hit to gadyr hewyn small yn a pott & reysons of corauns safron & saunders & salt boyle hit & sesyn hit up with pouder of gynger and vergeys do a wey the skyn of the haddok lay hym on a chargeour poure the gyve a bovyn and serve hit forth.