Eles in Grave
PERIOD: England, 15th century | SOURCE: Arundel MS 334 | CLASS: Authentic
DESCRIPTION: Fish in Almond Milk
Take almondes, and grinde hom, and drawe hom up with swete wyn, and put hit into a pot; and do therto hole culpons of eles, and clowes, and maces, and raisynges of corance, and pynes, and ginger mynced, and let hit boyle, and colour hit with saunders; and in the settynge doun do therto a lytel vynegur, medelet with pouder of canelle, and serve hit forthe.
- 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 large pot, over medium heat, combine almond milk, currants, pine nuts, minced ginger, and all spices except cinnamon. Bring to a boil, reduce heat, and simmer, stirring frequently for ten minutes.
3. Add cooked eel or fish to the pot, and simmer, stirring frequently, for a further ten minutes. Remove from heat and stir in cinnamon and vinegar. Serve in individual bowls.
Serves four to six.
NOTES ON THE RECIPE:
I cook the eels or fish first before adding it to the almond milk. Saunders, a red coloring agent, is sandalwood. I have substituted saffron.
Eles in Grave is featured in Servise on a Fisshe Day
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Eles in Grave © 2002 Rudd Rayfield | This page © 2002 James L. Matterer
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