Ingredients Jump to Instructions ↓

  1. 2 Trout

  2. 1/2c White wine

  3. 1 tb Verjuice

  4. 1/4ts Ginger

  5. 1/4ts Galingale (opt'l)

Instructions Jump to Ingredients ↑

  1. + Directions : "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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