Five Medieval Lenten Dishes
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.xxxviij. Storion in brothe. Sturgeon in Broth - Sturgeon was one of the favored fishes and in England was reserved for the King. You can eat like a king on this simply divine soup of fish, cooked in a delicate broth seasoned pepper, mace, cinnamon and ginger, sharpened with vinegar and scented with saffron.
.Cxlviij. Whyte Pesyn in grauey.- White Peas in Gravy - Yellow peas cooked in almond milk, seasoned with sugar and onion create a delcious and surprisingly delicate yet hearty soup enjoyed by king's and peasants alike. Perfect for Lent. I urge you to try it!