Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Pike/ other firm white fish 3/4 c Vinegar
-cut into 4 or 5 chunks 1 sm Onion; chopped
2 tb Flour 3 ea Cloves
4 tb Olive oil 1/2 ts Ground mace
1/2 c Honey 1/4 ts Black pepper

"Egardusye"

Dust the fish chunks with flour. Fry in the olive oil until crisp
and light brown. Put the fish pieces into a 4-pint (2-1/2 cup)
saucepan. Cover with the honey and vinegar, chopped onion, cloves,
mace, and pepper. Simmer until the fish is tender. Serve over boiled
rice. The original: For to make egardusye: Tak Lucys or Tenches and
hack them small in gobbets and fry them in oil de olive and seeth nym
vinegar and the third part of sugar and minced onions small and boil
altogether and cast therein cloves, maces, quibibs and serve it
forth.

From _The Forme of Cury_ , 1378 Printed in _Seven Centuries of English
Cooking_ by Maxime de la Falaise. Grove Press, 1992 Typos by Jeff
Pruett. Submitted By JEFF PRUETT On 04-24-95

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