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gurnarde Or roch Boyled


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

Gurnarde or Roch Boyled. Draw hem by the syde from the fyn dounward & save thy sounde & thy resete with thyn slyt hem the poke & the shave hit clene & let hit hong by & wesch hem & make sauce of watyr & salt when hit boyleth scome hit clene & cast yn the fysch when hit ys boyled thorow take hit up esyly with a scomer & let hit dry & serve hit forth cold & sauce hit with sauce gynger.

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