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pyke In Sauce

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

Pyke in sauce. Dyght a pyke and take the pouch and the fee seth hem in halfe wyn and halfe watyr cast ther to perceley onyons mynsyd smal lete the onyons & the herbes boyle to gedyr & seth the pyke sause & as hit sethyth blow of the grane & cast hit to the pouch & the fee and take payndemayn or othir tendyr bredde & cut hit in the maner of brues & tost hit on a rost yryn then minse the pouch & the fee but fyrst boyle sause gynger with the pouch and the fee to aley hit with al & cast ther to a good quantite of poudyr of gynger salt & safron and a good quantite of vergeus then cast thy brew in to a charger & the pyke a bovyn & cast the sauce of the pouch & the fee uppon the pyke in dysches & serve hit forth.


Recipes with similar titles:

a pyk sauce (A Noble Boke off Cookry)

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