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Salmon Roste in Sauce
Two Fifteenth Century p. 102
Take a Salmond, and cut him rounde, chyne
and all, and rost the peces on a gredire; And take
wyne, and pouder of Canell, and drawe it þorgh a
streynour; And take smale myced oynons, and
caste þere-to, and lete hem boyle; And þen take
vynegre, or vergeous, and pouder ginger, and cast
there-to; and þen ley the samon in a dissh, and
cast þe sirip þeron al hote, & serue it forth.
1 ¾ lb salmon 1 medium onion, 6 oz
¾ c white wine ¼ c red wine vinegar
¾ t cinnamon ¼ t ginger
Chop onion; put onion, wine, and
cinnamon in small pot, cook on medium about
20 minutes. Add ginger and vinegar. Simmer.
Meanwhile, take salmon steaks, cut into
serving sized pieces, place on ungreased
baking pan or cookie sheet. Broil for 10
minutes until lightly browned. Turn salmon,
making certain pieces are separated, cook
another 4 minutes or until done. Serve
immediately with sauce over it.
Sturgeon pour Porpeys
Two Fifteenth Century p. 105
Take a sturgeon, turbot or porpoise, and cut it
in fair pieces to bake; and then make fair cakes of
fair paste, and take powder of pepper, powder of
ginger, canel, and salt, and medle these powders
and salt together; and take and lay a piece of the
fish on a cake and lay the powders underneath
the fish, and above enough; and then wet the sides
of the paste with fair cold water, and close the
sides together, and set him in an oven, and bake
him enough.
1 lb 1 oz filleted fish ½ t pepper
2 c white flour ½ t ginger
1 c whole wheat flour 1 t cinnamon
~ 1 c water ½ T salt
Mix flour together, stir in water, knead to a
smooth dough. Divide in 24 portions. Roll out
each portion into an oval about 4"x5 ½". Cut a
piece of fish about 1 ½"x3"x⅜". Mix ginger,
cinnamon, and salt. Take ⅛ t of the mixture,
20
put about half of it on one end of the rolled
out piece of dough, put on the piece of fish,
put the rest of the spice mixture on the fish.
Fold over the other half of the dough and seal
the edges, using a wet finger if necessary; it
should look like a big ravioli. Put on a baking
sheet and bake 20-30 minutes at 325°. Eat.
Variants: Make smaller or larger pasties,
as you like; what I describe is simply one way
that works. As an alternative to the ravioli
shape, roll out the dough in a roughly circular
shape, put the fish in the middle, pull the
dough up at the edges and join it on top—sort
of like a shu mai.
Note: Turbot is a delicate flat fish, related
to halibut. We were told that Orange Roughy
or Taliapia is similar, that it is not fat and does
not taste very fishy. Flesh is "white, firm,
flaky and savoury". The porpoise (mammal) is
said to be oily.
Chisan
Ancient Cookery p. 448
Take hole roches, or tenchys, or plays, but
choppe hem on peces, and frie hem in oyle; and
take crusts of bredde, and draw hem with wyn,
and vynegur, and bray fygges, and draw hem
therwith; and mynce onyons, and frie hem, and
do therto, and blaunched almonds fried, and
raisinges of corance, and pouder of clowes, and of
ginger, and of canell, and let hit boyle, then do thi
fissh in a faire vessell, and poure thi sewe above,
and serve hit forthe colde.
1 lb fish pinch ground cloves
1 slice bread ⅛ t ginger
3 T wine ½ t cinnamon
2 T figs 3 T vinegar
1 T minced onion 2 T currants
2 T blanched almonds
Cut up the fish and fry in oil. Mix bread,
wine, vinegar, and chopped or ground figs.
Fry minced onion and almonds; add to the
sauce, along with remaining ingredients. Put
the fish in a dish, cover with the sauce, and
serve cold.