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Random Medieval Recipe of the Day:

To dight turbot rost in sauce tak and cutt away the fyn of the turbotte and cutt the fisshe in the manner of felettes and put them on a round broche and when it rostis springle on salt then tak vergius venyger or wyn and pouder of guinger and canelle and cast ther to in the rosting and set a vesselle under to kep that fallithe and cast it on agayne and when it is rost cast the sauce upon the fisshe in disshes and serue it. [A Noble Boke off Cookry (England, 1468)] (permanent link)