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Servise Servise On fisshe Day

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Servise Servise on fisshe day. At the first cours, oysturs in grave, and baken herringe, and pyke, and stok fissh, and merlynges (whitings) fried. At the scconde cours, eles in grave, and purpays, and galentyne; and therwith congur, ande salmon, fresshe and dorre rosted, or gurnard sothen, and baken eles and tart. At the thridde course, rose to potage, and crem of almondes; and therwith sturgeon, and whelkes, and gret eles, and lamprons rosted, and tenches in gele ; and therwith daryolus (custard baked in a crust)* and leche-fryes, made of frit and friture.


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