Playce ysod - poached plaice with mustard sauce medieval
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fresh whole plaice or cod, about 3 pounds | ||
| 3 | cups | Water |
| 1 | cup | Spicy mustard |
| 4 | tablespoons | Ale |
| ¼ | cup | Oil or clarified butter for |
| ½ | cup | Chopped parsley |
| ½ | teaspoon | Salt |
| ½ | cup | Ale |
| ½ | teaspoon | Salt |
| ½ | cup | White bread crumbs frying instead of boiling |
Directions
SAUCE
OPTIONAL
Boil water, parsley, salt, and ale.
Poach plaice in that broth for 12 to 15 minutes, until it nearly flakes.
Meanwhile, mix mustard, ale, salt, and crumbs to make a sauce.
Briefly heat to a simmer.
Serve fish with warm mustard sauce poured on.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95
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