Salmon Y-Bake28

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 lb/450 g salmon fillets
  • 12 oz/350


Sift the flour into a bowl, make a well in the centre, pour in 8 fl.oz./225 ml boiling water, stir in the flour from the sides, mix, and knead to form a firm pastry dough. Take two-thirds of this, and pinch out to form a coffin 7 inches in diam