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.cxxiij. Mortrews Of fysch.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cxxiij. Mortrews of fysch. Take codlyng. haddok other hake & lynges with the rawnes & seeth hit wel in water. pyke out the bones. grynd smale the fysch. drawe a lyour of almaundes & bred with the self broth & do the fysch grounden ther to & seeth hit & do therto poudour fort. safroun & salt & make hit stondyng.

Original manuscript image: f62r / f62v

autodoc



Other versions of this recipe:

Mortrews of fysshe (Liber cure cocorum [Sloane MS 1986])

Mortins of fisshe (A Noble Boke off Cookry)

MORTREWS OF FYSSH (Forme of Cury)

Mortrowes of fissh (Two Fifteenth-Century Cookery-Books)

Mortrows on Fysh Dayes (Thomas Awkbarow's Recipes (MS Harley 5401))

To mak mortins of ffische (A Noble Boke off Cookry)

To make mortrose of Fyshe (Gentyll manly Cokere (MS Pepys 1047))

Mortrewes of Fysshe (Two Fifteenth-Century Cookery-Books)




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