Haddocke in Cyuee
PERIOD: England, 15th century | SOURCE: Laud MS 553 | CLASS: Authentic
DESCRIPTION: Onion Ale Sauce for Fish
Shal be yopened & ywasshe clene/ & ysode & yrosted on a gridel: grind peper & saffron, bred & ale/ mynce oynons, fri hem in ale, & do therto, and salt: boille hit, do thyn haddok in plateres, & thi ciuey aboue, & \if 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. Mince the onions, and in a large frying pan or heavy pot, over medium heat, heat the oil and sauté them until they are translucent. Add ale and spices, bring to a boil, reduce heat and simmer for five or ten minutes.
3. Stir in bread crumbs. If sauce gets too thick, add more ale.
4. Arrange fish on a serving platter, and pour the sauce over it.
Yields one and a half cups of sauce. Serves four to six.
NOTES ON THE RECIPE:
Another cive, quite different from the previous one. I suspect the instruction to fry the minced onion in ale may be a mistake, and it should be in oil.
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Haddocke in Cyuee © 2003 Rudd Rayfield | This page © 2003 James L. Matterer
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