Braised fish england, 15th century
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Trout | |
| ½ | cup | White wine |
| 1 | tablespoon | Verjuice |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Galingale (opt'l) |
Directions
"Brasele" Grill the fish until brown, then simmer in a chafing dish with the verjuice and the other ingredients until the fish flakes easily and is cooked. Put the fish on a warm serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
No original text provided. From "Two Fifteenth Cookery Books" Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of English Cooking_; Grove Press, 1992. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 04-24-95
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