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turbut Rostyd In Sauce


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

Turbut rostyd in sauce. Cut a way the fynes of the turbut & cut the fysch in maner of a hastelyng put hit on a rounde broche when hit ys halfe rostyd cast ther yn smal salt take vergeus or venygger & wyn & poudyr of gynger & a lytyll canell & cast ther on in the rostyng & have a vessell ther undyr to kepe the styllyons down & cast hit on aghen when hit is rostyd ynowghe hete the same sause & cast hit on the fisch yn dischys al hote.

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