Sauce for Stockfish45

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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.