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To Mak Mortins Of ffische


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak mortins of fyshe tak codlinge haddok whiting or thornbak and sethe it and pik out the bones and pull of the skyne then bet the fishe in a mortair with the lever of the same fysche and temper it up with almond mylk or cow creme and put it in a clene pot and let it boile and put ther to sugur and hony and alay thy potage with fleur of rise draw with milk through a strein and stirr it well and mak it stondinge then drese v or vi lesks in a dyshe and cast on pouder guingyur mellid with sugur and serue it.

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)

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

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




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