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Thursday, 11 May 2017 18:52

Charlet Counterfeited of Fish (Fish Charlet)

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Illuminated C Smallharlet Counterfieted of Fish

8oz cooked haddock or cod

8oz ground almonds

2 tbsp. sugar

2 tbsp. white wine vinegar

2 tbsp. sweet white wine

¼ tsp. mixed ground ginger, mace and cinnamon

Pinch of saffron

Take almondes, & drawe up a gode thik mylk with faire water, or with eongur broth; then take codlynge, or haddok, or thornbag fothen, & do away the fkyn, & the bones, & then breke the fysfhe in a ftreynour, with thyne honde; then take one pynt of the fame mylk, & put hit in a poftenet, & do the fame fysfhe therto, & boyle hit that hit be thik, & ftere hit with a pot-ftik; & put therto fugre, & faffron; & in the fettynge doune, put therto a lytel vynegur that hit crudde, & then fhete hit into a faire clothe, & let the qway renne away; & then lay hit in a chargeoure, & preffe hit, & then cut hit on leches, & lay hit in disfhes, & take the remnant of the mylk, & fet hit over the fire, & put therto fugre, arid colour hit depe with faffron, & let hit boyle; & in the fettynge doune put therto a lytel wyne, & poure the fyrip above the leches; & then take pouder of ginger, fugre, launders, & maces, & drawe thereon; & canei medeled altogeder, & ferve hit forthe.

Grind the almonds with 1 pint water, and strain off the almond milk through a cloth.

Beat the fish to a smooth paste, having removed all bones, stir in ½ pint pf the almond milk, 1 tbs. sugar and the saffron, and heat to boiling, stirring continuously.

Remove from the heat, stir in the vinegar, leave to stand for 10 minutes, then pour into a piece of muslin, and hang up in a cool place to drain for an hour or two, then press it into a deep dish, and leave for a further hour.

Turn the charlet out of its muslin onto a clean board, cut across into slices and arrange in a dish. Heat the remaining almond milk and sugar with a little more saffron. Bring to the boil, remove from the heat, stir in the wine, and pour this sauce over the sliced charlet.

Mix the spices into a further 2 tsp. sugar, and sprinkle on top just before serving.

Read 1675 times Last modified on Friday, 14 June 2019 12:15

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