Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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There are a number of recipes for this ‘white food’, all including rice cooked to softness, ground with almond milks of varying degrees of richness, and either hen/capon, or fish such as lobster, haddock, carp, dace, ray, pike, perch or tench, the whole then being ground to a smooth paste, dished and garnished. The following version is typical,