Civey for Boiled Fish

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

  • 1 unpeeled onion (about 6 oz/150 g)
  • 2 oz/<

Method

Put the onion in a pan of cold water, bring to the boil and simmer for some 20–25 minutes, until tender.

Peel the onion, chop, and grind to a smooth paste with the stock. Mix in the remaining ingredients, boil together, and pour over the fish in a dish just before serving.