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coddlyng Leng haddoke & hake

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

Coddlyng Leng Haddoke & Hake. Draw hem by the bely cut hem ovir twarte yn round pecys yf the haddok be large cut of the hedde & make a longe tayle to serve make thy sauce of watyr & salt when hit boyleth scome hit clene & cast yn the lyver & the fysch & thy percelley & let hit stond in the sauce till you serve then serve hit forth hote & the lyver ther withe & sauce hit with garkeck stp the haddok & serv hym coldd & serve hem with sauce gynger.


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