Egurdouce for Fried Fish22

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

  • 6 oz/150 g onions, finely chopped
  • 1 tbs lard or olive

Method

Fry the onions golden brown in the lard or oil.

Add the remaining ingredients, cover and simmer for 10 minutes, before pouring over the freshly fried fish.