Balloc Broth69

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

This rich fish broth was very popular, as indicated by its many recipes, one being entitled ‘Pik and ele in ballok brothe that muste our dame have, or els she will be wrothe’. Eels appear in every recipe, along with either stockfish or pike, either a whole pike for a lord, or a quarter pike for commoners, all cooked in a herbed and spiced stock.