A Boke of Gode Cookery Presents

Servise on a Fisshe Day

The following menu is from an early fifteenth-century cookery book in Arundel MS 334, where it was given as a suggestion for the proper ordering of a large banquet.

At The First Course

Oysturs in Grave | Baken Herringe | Pyke | Stok Fissh | Merlynges Fried

At the Seconde Course

Eles in Grave | Purpays and Galentine | Congur | Salmon Fresshe | Dorre Rosted | Gurnard Sothen  | Baken Eles | Tart

At the Thridde Course

Rose | Crem of Almondes | Sturgeon | Whelkes | Gret Eles | Lamprons Rosted | Tenches in Gele | Daryolus | Leche-Fryes

- 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.


Merlynges Fried: instructions for frying fish may be found in step 1 of the recipe for Roseye.

Gurnard Sothen uses the recipes Vertsaus Broun & Sauce Gingyuer.

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

Servise on a Fisshe Day © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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