A dauce egre
PERIOD: England, 14th century | SOURCE: Utilis Coquinario | CLASS: Authentic
DESCRIPTION: Fish in a sweet and sour onion sauce
17. A dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & þan tak vynegre & þe thridde pert 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:
Sweet and Sour Fish. Take luce or tench or fresh haddock, & boil them & fry them in olive oil. And then take vinegar and the third part sugar & onions minced small, & boil all together, & mace & cloves & cubeb. And lay the fish in dishes & pour the sauce above & serve it forth.
Place the fish in a baking dish; add just enough water to cover about 2/3 of the fish, then bake in a hot oven just until the fish is cooked (do not overcook). Remove from the pan & drain well. In a saucepan, combine all other ingredients, using sugar and vinegar in ratio to produce a sweet and sour taste. (The original recipe calls for "þe thridde pert sugre" which would mean to use about 1 cup vinegar to 1/3 cup sugar.) Bring the sauce to a boil, then reduce to a simmer, cooking until the onions are soft. Fry the fish in olive oil until the outside is crispy; remove from oil and drain. Place the fish in a serving platter and cover with the sauce. Serve forth!
A Boke of Gode CookeryMedieval Recipe Translations
A dauce egre © 2000 James L. Matterer
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