Sauce for stokefysshe

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for stokefysshe

—Take faire broþe of elys, oþer of pyke, or els of̘ freysshe Samon, and strayne it þurwe a straynour: and take faire percely, and hewe it̘ smal, and put þe broþe and þe percele in-to a faire erþyn vessel; and put þer-to poudre gingere, and a litil verious, & lete boile to-gedre. And þanne take faire sode stockefysche, and ley it in faire hote watre: and whanne þou wilt serue it forþe, take þe fysshe fro þe watre, and ley it in a clene disshe; & cast þe sauce al hote þer-on, and serue it forth.

Modern English

Sauce for Stockfish

—Take fair broth of eels, other of pike, or else of fresh Salmon, and strain it through a strainer: and take good parsley, and chop it small, and put the broth and the parsley into a good earthen vessel; and put thereto powdered ginger, and a little verjuice, and let boil together. And then take fair [boiled/ cooked in water] stockfish, and lay it in good hot water: and when you will serve it forth, take the fish from the water, and lay it in a clean dish; and cast the sauce all hot thereon, and serve it forth.