Pike in Brase
PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic
DESCRIPTION: Cinnamon Wine Sauce for Braised Fish
Take Canell, a quart of wyne, and a litull vinegre, And stepe there-yn tendur brede; and thrawe it thorgh a streynour, And lete boyle with pouder of peper; And take the pike, and roste him splat on a gredire ynogh; And cast to the sauce then, [with] pouder of ginger and sugur; And ley the pike in A charger, the wombe side vpward; and then caste the sauce there-on al hote, and so serue him forth.
- 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.
2. In a saucepan, combine remaining ingredients. Bring to a boil, reduce heat, and simmer, stirring frequently, for about ten minutes.
3. Place fish on a serving platter, and pour the sauce over it.
Yields one and half cups of sauce.
Serves six to eight.
NOTES ON THE RECIPE:
Pike in Brase is featured in Servise on a Fisshe Day
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Pike in Brase © 2002 Rudd Rayfield | This page © 2002 James L. Matterer
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