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salmon Rostyd In Sauce


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

Salmon rostyd in sauce. Cut a salmon yn rounde pecys roste hem on a roste yryn take wyne & poudyr of canell & draw hem thorow a streynour & minse onyons small & do togedyr boyle hit take venyger or vergeys and poudyr of pepyr gynger & salt & do ther to ley the samon on disches & poure the syrippe a bovyn & serve hit forth.

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