A dauce egre
PERIOD: England, 14th century | SOURCE: Utilis Coquinario | CLASS: Authentic
DESCRIPTION: Fish in a sweet and sour sauce
17. A dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & þan tak vynegre & þe thridde part sugre & onyounnes smal myced, & boyle alle togedere, & maces & clowes & quybibes. & ley þe fisch in disches & hyld þe sew aboue & serue it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
A sweet and sour fish. Take luces or tenches or fresh haddock, & boil them & frye them in olive oil. & then take vinegar & the third part sugar & onions small minced, & boil alle together, & maces & cloves & cubebs. & lay the fish in dishes & hold the sauce above & serve it forth.
The fish needs to be fresh and either whole (but cleaned & gutted), in fillets, or in "steaks." Haddock will almost certainly be easier for most to people to find than "luces or tenches," but feel free to use any fish available to you.
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