All Gode Cookery Recipes - Fish & Seafood

Fish and Seafood

A dauce egre - Fish in a sweet and sour sauce. From A Boke of Gode Cookery Recipes.
A dauce egre - Fish in a sweet and sour onion sauce. From Medieval Recipe Translations.
Baked Fish in Dilled Cheese - Fish baked in a dill cheese sauce. From Modern Recipes for Beginners.
Carp to Roast - From 17th Century English Recipes.
Congur in Sawse - Fish or eel in a green garlic sauce. From Recipes from A Newe Boke of Olde Cokery.
Crabbe or Lopster boiled - Crab or lobster served with vinegar. From Medieval Recipe Translations.
Elus Bakyn in Dyshes - eels baked in red wine. From A Boke of Gode Cookery Recipes.
Eles in Grave - Fish in almond milk. From Recipes from A Newe Boke of Olde Cokery.
Fish Pies - Fish and fruit pie. From Recipes from A Newe Boke of Olde Cokery.
Gele of Fyssh - Fish in aspic. From Recipes from A Newe Boke of Olde Cokery.
Kakavia - a fresh fish and seafood soup. From Byzantine Recipes.
Kulebiake - traditional Russian loaf stuffed with salmon. From Modern Recipes for Beginners.
Lamprays Bake - Baked fish with spiced wine sops. From Recipes from A Newe Boke of Olde Cokery.
Oystres en Grauey - Oysters in almond milk. From Recipes from A Newe Boke of Olde Cokery.
Pickled Salmon - Salmon marinated in vinegar & spices. From The Historical Cookery Page.
Pike in Brase - Cinnamon wine sauce for braised fish. From Recipes from A Newe Boke of Olde Cokery.
Pike in Galentyne - Poached fish in a cinnamon onion sauce. From Recipes from A Newe Boke of Olde Cokery.
Puddyng of purpaysse - stuffed porpoise. From Medieval Recipe Translations.
Pyk in Galauntyne - grilled fish in a wine sauce. From A Chaucerian Cookery.
Pykes in Brasey - grilled fish in a wine sauce. From A Boke of Gode Cookery Recipes.
Roseye - Rose almond sauce for fish. From Recipes from A Newe Boke of Olde Cokery.
Sallets for fish daies. Another - a carrot & shrimp salad. From A Boke of Gode Cookery Recipes.
Salmon Fressh Boiled - Poached salmon. From Recipes from A Newe Boke of Olde Cokery.
Sauce for Stokfysshe - Walnut and garlic sauce for fish. From Recipes from A Newe Boke of Olde Cokery.
Sauce Pour Lamprey - Blood sauce for fish. From Recipes from A Newe Boke of Olde Cokery.
Seafood Mince of Scallops and Shrimp - Seafood cakes of shrimp & scallops. From The Historical Cookery Page.
Shrympes - shrimp served with vinegar. From Medieval Recipe Translations.
Tart de brymlent - a fish & fruit pie. From Medieval Recipe Translations.
Tart de ffruyte - a pie of dried fruits & pine nuts, topped with fresh salmon pieces. From A Boke of Gode Cookery Recipes.
Tartes of Frute in Lente - Fruit and fish pie. From Recipes from A Newe Boke of Olde Cokery.
To boyle Place or Flounders - From 17th Century English Recipes.
To Collar Eles - From 17th Century English Recipes.
To Cook a Fish in Three Ways and Styles- A fish is cooked in 3 different ways: the tail is boiled, the middle is roasted, and the head is fried; the mouth is made to breathe flames. From Incredible Foods, Solteties, and Entremets.
To make a Frose - pork or fish cooked with eggs. From A Boke of Gode Cookery Recipes.
To make a Pye with eeles and oysters - From 17th Century English Recipes.
To make Nowmbyls of Muskyls - shellfish in a thick almond milk sauce. From Medieval Recipe Translations.
To seeth Fresh Salmon - salmon poached in beer, vinegar, and herbs. From A Boke of Gode Cookery Recipes.
To sowce a Pike, Carpe, or Breame - From 17th Century English Recipes.
To sowce Oysters - From 17th Century English Recipes.
To Stew a Carp - From 17th Century English Recipes.
To stew Gurnets - From 17th Century English Recipes.
To Stew Trouts, Carp, Tench, &c. - From 17th Century English Recipes.
Turbut Roste Ensauce - Turbot in a ginger wine sauce. From Recipes from A Newe Boke of Olde Cokery.
Welkes Boyled - Shellfish. From Recipes from A Newe Boke of Olde Cokery.

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