Sauce for Stockfish45

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3 oz/75 g walnut kernels
  • 1 clove garlic

Method

Grind all the ingredients together to form a smooth paste, moisten to a runny consistency with a little of the liquid the fish was cooked in, and serve in a saucer.