Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Gyngawdry
Fish
Historic

A dish of chopped, cooked, fish livers (Cury 1390, Austin 1440)


Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

GYNGAWDRY
Take the powche [swim bladder?] and the lyver of haddok, codlyng and hake and of oother fisshe, parboil them, take them and dice them small, take of the self broth and wine, a layour of bread of galyntyne with good powders and salt, cast that fysshe therein and boile it. & do thereto amydoun & colour it grene.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats