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
At the Seconde Course
At the Thridde Course
- 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.
NOTES ON THE MENU:
Merlynges Fried: instructions for frying fish may be found in step 1 of the recipe for Roseye.
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
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