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Braised Fish England 15th Century Recipe
Serves: 2
Keywords: Ethnic, Medieval, Entree, recipe, recipes, Braised Fish England 15th Century Recipe
Ingredients
2
Trout
½
c
White wine
1
tb
Verjuice
¼
ts
Ginger
¼
ts
Galingale (opt'l)
Directions
- "Brasele" Grill the fish until brown, then simmer in a chafing dish with the verjuice and the other ingredients until the fish flakes easily and is cooked.
- Put the fish on a warm serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
- No original text provided.
- From "Two Fifteenth Cookery Books" Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of English Cooking_; Grove Press, 1992.
- Typos by Jeff Pruett.