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Stockfish Sauce (2)21

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Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • ½ pt/300 ml strained stockfish stock
  • 2 oz/50

Method

Grind the dry ingredients to a smooth paste, stir in the hot stock, and pour over the fish.

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