A Boke of Gode Cookery Presents

Samon rostyd in sause

PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic

DESCRIPTION: Grilled salmon in wine sauce.

Facsimile of receipt from the original manuscript:

Transcription of original receipt:

Samon rostyd in sause

Cutte thy samon in Rownde pecys and roste hit on a roste Yre (7.1) take wyne and powder of cannell and draw hem throwgh a streynner. Do ther to onyons mynsed small boyle hit well take vynegyr or verius and pouder of gynger and salt do ther to lay the samon In dyshys and pore the syrrppe ther on and serue forth.

Modern translation:

Salmon roasted in sauce.

Cut thy salmon in round pieces and roast it on a grid iron (7.1). Take wine and powder of cinnamon and draw them through a strainer. Do there to onions minced small. Boil it well. Take vinegar or verjuice and powder of ginger and salt. Do there to. Lay the salmon in dishes and pour the syrup there on and serve forth.

(7.1) Yre - iron. A roste Yre is a grid iron. See the definition for Yren, Austin, p. 151, and for Roost Irne in Hieatt, Curye on Inglysch, p. 197.

Modern recipe:

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