Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Salmon
Roasted in Sauce
Take
a salmon, and cut him round, chin and all, and roast the peices
on a gridiron.
And
take wine, and powder of canell (cinammon), and draw it through
a strainer.
And
take small minced onions, and cast there-to, and let them boil.
And
then take vinegar, or verjuuice (sauce made from sour apples),
and powder ginger, and cast there-to.
And
then lay the salmon in a dish, and cast the syrup there-on all
hot, and serve it forth.
