Title: Braised Fish England, 15th Century
Categories: Ethnic Medieval Seafood Main
Yield: 2 Servings

2		Trout
1/2	c	White wine
1	tb	Verjuice
1/4	ts	Ginger
1/4	ts	Galingale (opt'l)

"Brasele" Grill the fish until brown, then simmer in a chafing dish with the verjuice and the other ingredients until the fish flakes easily and is cooked. Put the fish on a warm serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.

No original text provided. From "Two Fifteenth Cookery Books" Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of English Cooking_; Grove Press, 1992. Typos by Jeff Pruett.

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