Sobye Sauce for Fried Fish23

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

  • 3 oz/75 g grated white bread
  • 1 oz/25

Method

Grind the bread and raisins to form a smooth paste, mix in the wine and spices, and pour over the fried fish just before serving.