Braised fish england, 15th century
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Recipe by: gwennael
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 Trout 1/4 ts Ginger
1/2 c White wine 1/4 ts Galingale (opt'l)
1 tb Verjuice
"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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