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playce Solys And flounderres Boyled


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

Playce Solys and Flounderres Boyled. Draw thy playce undyr the fyn cut of thy hedde by the gyll clen hym aftyr the shulders along aftyr the chyn on the white syde ale a sole draw hym byneth the gyll & let the hedde be on draw a flounder on the bakke syde undyr the fyn ovir thwarte the brest & seynt andrew ys crosse in the white syde wesch hym clene make thy sauce of fayre watyr & salt & when hit boyleth scome hit clene & cast yn thy fisch cast ther to percelley & ale scome hit & serve hit forth hote & the flounders yn the same sauce & the foyle dry yn white wyn or ale & poudyr of gynger & mustard.

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