Sauce for Stokfysshe
PERIOD: England, 15th century | SOURCE: Ashmole MS 1439 | CLASS: Authentic
DESCRIPTION: Walnut and Garlic Sauce for Fish
Take curnylles of walnotys, and clouys of garleke, and piper, brede, and salt, and caste al in a morter; and grynde it smal, & tempre it up with the same brothe that the fysshe was sode in, and serue it 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. Put the resulting paste in a bowl, and stir in the fish stock, blending it smooth. Serve with fish.
Yields two cups of sauce.
NOTES ON THE RECIPE:
Sauce for Stokfysshe is featured in Servise on a Fisshe Day
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Sauce for Stokfysshe © 2002 Rudd Rayfield | This page © 2002 James L. Matterer
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