Shrympes

PERIOD: England, 15th century | SOURCE: Harleian MS 4016 | CLASS: Authentic

DESCRIPTION: Shrimp served with vinegar

ORIGINAL RECEIPT:

Shrympes. ¶ Take Shrympes, and seth hem in water and a litull salt, and lete hem boile ones or a litull more. And serue hem forthe colde; And no maner sauce but vinegre.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

GODE COOKERY TRANSLATION:

Take shrimps, and boil them in water and a little salt, and let them boil once or a little more. And serve them forth cold; And no manner sauce but vinegar.

INGREDIENTS:

• Fresh shrimp - cleaned.
• Salted water
• Red wine vinegar

Boil shrimp in salted water until done; remove from water and let cool. Serve cold with vinegar as a dipping sauce.