A Boke of Gode Cookery Presents

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.


  • 1 C shelled, raw, unsalted walnuts
  • 1 C white bread crumbs
  • 3 cloves of garlic, or to taste
  • 1 1/2 C fish stock
  • Salt and pepper to taste
1. In a blender or food processor, combine all the ingredients except fish stock, and grind them up as finely as possible.

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.


Sauce for Stokfysshe 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

Sauce for Stokfysshe © 2002 Rudd Rayfield | This page © 2002 James L. Matterer

A Newe Boke of Olde Cokery

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