A Boke of Gode Cookery Presents

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 pounds pike or other fish
  • 1 C dry wine
  • 2 T wine vinegar
  • 1/3 C white bread crumbs
  • 1 T cinnamon
  • 1 tsp ginger
  • 1/2 tsp black pepper
  • Sugar to taste
  • Salt to taste
1.  Place fish in a broiler pan and put it under the broiler for fifteen to twenty minutes, depending on its thickness, or until the fish is cooked through.

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.


Pike in Brase is featured in Servise on a Fisshe Day

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Pike in Brase © 2002 Rudd Rayfield | This page © 2002 James L. Matterer

A Newe Boke of Olde Cokery

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