To make a Frose
PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic
DESCRIPTION: Pork or fish cooked with eggs
To make a Frose. Recipe pork & seth it, & when it is half sothen chop it small, & take egges & swyng þam; þan put þat pork with þe egges & fry þam in fayre grece.
And if it be Fyshday. Recipe trutys or barbels or molets with such egges swung & fayr buttyr; fry þam & serof.
- Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.
GODE COOKERY TRANSLATION:
To make a Frose. Recipe: pork & boil it, & when it is half boiled chop it small, & take eggs & beat them; then out that pork with the eggs & fry them in fair grease.
And if it be Fishday. Recipe: trout or barbels or mullets with such eggs beaten & fair butter; fry them & serve.
To "seth" means to boil or stew, but not necessarily in water; the term could also apply to cooking in oil, seen as another liquid with cooking properties.
A barbel was a common fish in the 14th century, a European freshwater cyprinid (Barbus barbus) known for the four catfish-like whiskers, or barbels, on its upper jaw.
Mullets are any of a family (Mugilidae) of valuable & chiefly marine food fishes with elongated & rather stout bodies. The spelling molet is from the 14th century.
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