To seeth Fresh Salmon
PERIOD: England, 16th century | SOURCE: The Good Huswives Handmaid | CLASS: Authentic
DESCRIPTION: Salmon poached in beer, vinegar, and herbs
To seeth Fresh Salmon. Take a little water, and as much Beere and salt, and put therto Parsley, Time and Rosemarie, and let all these boyle togeathere. Then put in your Salmon, and make your broth Sharpe with some Vinigar.
- Sass, Lorna J. To the Queen's Taste. New York: Metropolitan Museum of Art, 1976.
GODE COOKERY TRANSLATION:
To poach Fresh Salmon. Take a little water, and as much Beer and salt, and add Parsley, Thyme and Rosemary, and let all these boil together. Then put in your Salmon, and make your broth sharp with some vinegar.
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To seeth Fresh Salmon © 2000 James L. Matterer
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