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perch Boyled


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

Perch Boyled. Draw a perche at the gyll lett the bely be hole make a styfe sauce of watyr & salt & yf thu wilt thu may put to ale when hit boyleth scome hit clene & cast yn the perch & let hym boyle well then strip the skyn on both sydys & let the gedde be on and the tayle then ley hym on disches & strew on foyles of percelley serve forth cold & serve hym with venygger.

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Recipes with similar titles:

perche boiled (Two Fifteenth-Century Cookery-Books)

perche boiled (A Noble Boke off Cookry)




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