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Fresch makrell Boyled


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

Fresch Makrell Boyled. Draw a makrell at the gyll save the bely hole wesch hit make thy sauce of watyr & salt when hit boyleth cast yn percelley & croppys of mynttys & do yn thy fysch ther to & serve hit forth hote & sauce hit with vergeys.

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