Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 4 oz/100 g radishes, topped and tailed
  • 8 oz/225

Method

Place the vegetables in a saucepan, cover with water, bring to the boil and simmer for 10 minutes.

Add the pears, return to the boil, and simmer for 10 minutes, until the pears are parboiled.

Drain the vegetables and pears, lay them on a few layers of clean cloth to drain, then sprinkle them with the salt and leave them overnight in a cool place.

Mix the remaining ingred