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Chaudon Of salmon

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

Chaudon of Salmon. Take al the draught of a samon make hit clene as thu may do hit yn a pote and al the blod of a samon ther with boyle that tyl hit be y nowghe yn the broth of the same fysch take hit up hew hit smalle yf hit be a femaule grynde the spaun do hit to gedyr to the broth draw a lyour of white bredde with swete wyne do ther to poudyr of peper & canell sett hit on the fyre stere hit when hit boylez seson hit up with powdyr of gyngyr venyger salt & safferyn thu may serve hit forth yn the stede of potage or els sause of samon.


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