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shrympys Boyled


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

Shrympys Boyled. Take quyke shrympys pike hem clene make thy sauce of watyr & salt cast hem yn let hem boyle but a lytyll poure a wey the watyr ley hem dry when thu shalt serve hem forth ley hem yn disches round all aboughte the sydes of the disches & ley the backesyde outward & eny course till ye come to the mydward of the disches with in eerve hem forth sauce hem with venygger.

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