Stockfish Sauce (2)21

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

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.