Title: Spiced Fish England, 1378
Categories: Ethnic Medieval Seafood Main
Yield: 3 Servings

1 1/2	lb	Pike/ other firm white fish cut into 4 or 5 chunks
2	tb	Flour
4	tb	Olive oil
1/2	c	Honey
3/4	c	Vinegar
1	sm	Onion; chopped
3		Cloves
1/2	ts	Ground mace
1/4	ts	Black pepper
"Egar	dusy	e"

Dust the fish chunks with flour. Fry in the olive oil until crisp and light brown. Put the fish pieces into a 4-pint (2-1/2 cup) saucepan. Cover with the honey and vinegar, chopped onion, cloves, mace, and pepper. Simmer until the fish is tender. Serve over boiled rice. The original: For to make egardusye: Tak Lucys or Tenches and hack them small in gobbets and fry them in oil de olive and seeth nym vinegar and the third part of sugar and minced onions small and boil altogether and cast therein cloves, maces, & quibibs and serve it forth.

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

previous

next