A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
About this Item
Title
A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
Publication
London :: E. Stock,
1882.
Rights/Permissions
The University of Michigan Library provides access to these materials for educational and research purposes. These materials are in the public domain. If you have questions about the collection, please contact dlps-help@umich.edu. If you have concerns about the inclusion of an item in this collection, please contact libraryit-info@umich.edu .
"A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier." In the digital collection Corpus of Middle English Prose and Verse. https://name.umdl.umich.edu/CME00005. University of Michigan Library Digital Collections. Accessed May 9, 2024.
Pages
Gurnard or rochet
To boile gurnard or rochet draw a gurnard at the belly and tak out the sound and the resset and slit the pok shave it clene and let it hang by then wesche it and mak the sauce of water and salt and when it boilithe skom it clene and put in the fisshe and when it is sodden tak it up with a scomer and serue it with sauce guinger.
email
Do you have questions about this content? Need to report a problem?
Please contact us.