[Sca-cooks] Re: sauce help

[Decker, Terry D.]

Filet of Whiting in Apple and Wine Sauce

To fry Whitings.    First flay them and wash them clean and seale them, that
doon, lap them in floure and fry them in Butter and oyle. Then to serve
them, mince apples or onions and fry them, then put them into a vessel with
white wine, vergious, salt, pepper, clove and mace, and boile them together
on the Coles, and serve it upon the Whitings.

				Richard Pynson
				The Boke of Cookery, 1500
				(as presented in Food and

	                  Cooking in 16th Century
				Britian by Peter Brears)


Note:  The are some questions about the authenticity of this recipe.  I
chose to use it, giving Brears the benefit of the doubt that the recipe does
exist and that the only alteration was to modernize the language.

According to Terry Nutter, Pynson was a printer who set the Noble Boke off
Cookry, of which the only known copy is in the in the library of the Marquis
of Bath at Longleat House.  The Napier edition of the Noble Boke off Cookry
does not show a recipe for whiting, but this may be a difference between the
two editions or it may be the Brears has modernized the English, replacing a
more archaic term with "whiting."

Addendum:  Having discussed this book with Johnna Holloway, it is fairly
certain that the Pynson and Napier volumes are two different books.  Brears
has worked with the Pynson edition.  It is now being prepared for
publication by Constance B. Hieatt,