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Mortrews Of fysshe


This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Mortrews of fysshe. Take þo kelkes of fysshe anon, And þo lyver of þo fysshe, sethe hom alon. Þen take brede and peper and ale, And temper þo brothe fulle welle þou schalle, And welle hit togeder and serve hit þenne, And set in sale before good mene.

autodoc



Other versions of this recipe:

Mortins of fisshe (A Noble Boke off Cookry)

MORTREWS OF FYSSH (Forme of Cury)

Mortrews of fysch (Fourme of Curye [Rylands MS 7])

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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