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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.




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