Harleian MS. 279 (ab 1430) - .xxxviij. Storion in brothe - Sturgeon in Broth
|Harleian MS. 279 (ab 1430) - .xxxviij. Storion in brothe - Sturgeon in Broth|
xxxviij - Storion in brothe. Take fayre Freysshe Storgeoun, an choppe it in fayre water; thanne take it fro the fyre, an strayne the brothe thorw a straynoure in-to a potte, an pyke clene the Fysshe, an caste ther to powder Pepir, Clowes, Maces, Canel; and thanne take fayre Brede, and stepe it in the same lycowre, and caste ther-to, an let boyle to-gederys, and caste then Safroun ther-to, Gyngere, an Salt, and Vynegre, and thanne serue it forth ynne. (Note: i.e. into the dining-room)
38 Sturgeon in Broth - Take fair fresh sturgeon, and chop it in fair water; then take it from the fire, and strain the broth through a strainer into a pot, and pick clean the fish and caste there to powder pepper, cloves, mace, cinnamon; and then take fair bread, and steep it in the same liquor, and cast there-to, and let boil together, and cast then saffron there-to, ginger, and salt, and vinegar, and then serve it forth in.
Interpreted Recipe Serves 1 as a main, 2 as a side
1/4 pound fish per person -Sturgeon is a fatty, firm textured fish; if you cannot find it you can easily substitute salmon, swordfish, halibut, tuna, whitefish, or any combination of these fish
This is perhaps one of the easiest recipes I have come across. With the exception of cleaning the fish the most difficult part of it was waiting for it to finish cooking. Most fish comes already cleaned and prepared, however, if you choose to use whole fish, please clean properly before adding to your water then make sure you strain the broth as you clean your fish once it has been cooked. I used a combination of Tuna and Swordfish for this recipe as sturgeon is a darker colored fish. I was unable to locate sturgeon when I had decided to interpret this dish. I added the (frozen) fish to the water along with the pepper, mace and cinnamon and allowed to simmer gently until the fish was cooked thoroughly through. At this point I used a fork to break up the fish into chunks, added the remaining ingredients and cooked until I was satisfied with the color of the broth.
Recipes from the Wagstaff Miscellany (England, 1460)
Storgeon. Take a storgeon cut the vyn from the tayle to the hedde & cleve hym as a samon & cut the sydys yn fayre pecys & make the same of watyr & salt when it boyleth scome hit clene & cast the pecys ther yn & let hem boyle y nowghe then take hem up & serve hem forth with levys of percelley wete hem yn venygger cast hem in disches & the sauce ther to ys venygger.
Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500)
Sturgeon. Take and lay hym in Water over nyght seth hym and let hym kele and lay hym in vyneAger or yn Aysell that sauce is kyndely ther to serue hit furth.
Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)
Storgeon in Broth. Recipe fresh storgeon; perboyle it in fayr water & chop it small, & strene þe broth with a streneзour in to a pot, & pyke clene þat fysh, & cast þerto small mynced onзons, peper & clows, macis & canell; & take fayr brede & stepe it in þe same licoure, & draw it with a streneзour, & let it boyle to gydere, & cast þerto powdyr of gynger, vinagre, & saferon & salt, & serof.