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The
Fismonger's Shop
Italian
Bartolomeo
Passerotti - 1580s
Fish
Marinade1
Gele
of fish: Take Tench, pikes, eels, turbot,
and place, carve them to pieces, scald them and
wash them clean, dry them with a cloth, do them
in a pan, do thereto half vinegar and half wine
and seeth it well and take the fish and pick it
clean, cool the broth thro' a cloth into an
earthen pan. Do thereto powder of pepper
and safron enough, let it seeth and skim it well
when it is done. Do off the grease clean, lay
fishe on chargeours and cool the sewe thro' a
cloth and serve it forth. (The Forme of
Cury, 1378)
Serves
4
1/2
pint (1 cup) vinegar
1/2
pint (1 cup) wine
1/4
teaspoon pepper
1/8
teaspoon saffrom
2
pounds freshwater fish, cleaned and filleted
Combine
the vinegar, wine, pepper and saffron in a
saucepan. Bring to the boil and simmer for
10 minutes. Add fish and poach for a
further 10 minutes, or until the fish
flakes. Remove and leave to cool.
Strain the marinade and pour over the fish.
Marinate overnight.
Serve
drrained fish fillets cold on a bed of salad
with mayonnaise. Fish needs no further
cooking, since the vinegar "cooks" it
as in a modern seviche.
Spiced
Fish1
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, and
quibibs and serve it forth. (The Forme of Cury,
1378)
Serves
3-4
1
1/2 pound pike or other firm white fish, cut
into 4 or 5 chunks
2
tablespoons flour
4
tablespoons olive oil
3/4
pound (1/2 cup) honey
6
fluid ounces (3/4 cup) vinegar
1
small onion, chopped
3
cloves
1/2
teaspoon ground mace
1/4
teaspoon black pepper
Dust
the fish chunks in the 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 boilded rice.
Mussels
in Broth1
Take
muskels, pick them, seeth them with the own
broth, make a layer of crust and vinegar, do in
onions minced and cast the muskels thereto and
seeth it, and do thereto bread with a little
salt and safron the samewise make of oysters
(The Forme of Cury, 1378)
Serves
2
12
mussels
2
ounces (1 cup) breadcrumbs
4
tablespoons vinegar
1
onion, chopped
A
pinch of saffron
Take
the mussels, pick them over and clean
them. Allow them to open in a hot pan and
simmer them for a few seconds in their own
juice. Arrange a layer of bread crumbs,
soaked in the vinegar, in a fireproof dish and
cover with a think layer of very finely chopped,
blanched onion, salt and finely ground
saffron. Lightly brown under the broiler
or grill. Serve cold. Oysters
can be prepared the same way. 
1Seven
Centuries of English Cooking, A Collection of
Recipes by Maxime de la Falaise, Grove Press,
New York |