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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 MedievalCookery.com

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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