Egurdouce for Fried Fish22

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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.