Title: Fish Marinade - England, 1378
Categories: Ethnic Medieval Entree Fish Seafood
Yield: 3 Servings

1	c	Vinegar
1	c	Wine
1/4	ts	Pepper
1/8	ts	Saffron
2	lb	Freshwater fish; cleaned and filleted
"Gele	of	Fish"

Combine vinegar, wine, pepper, and saffron in a saucepan. Bring to a boil and simmer for 10 minutes. Add fish and poach for a further 10 minutes, or until fish flakes. Remove and leave to cool. Strain the marinade and pour over the fish. Marinate overnight. Drain the fish fillets and serve cold on a bed of lettuce with mayonnaise. The fish needs no additional cooking, as the vinegar marinade 'cooks' it as in a modern ceviche.

From _The Form of Cury_, 1378 Printed in _Seven Centuries of English Cooking_ By Maxime de la Falaise Grove Press, 1992 Typos by Jeff Pruett

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