A Boiled Ray

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~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.

A Boiled Ray

Take a ray, and draw him (gut him) in the belly, and cut him in pieces, and set him in water, and no salt, and serve him forth cold.

And his sauce is verjuice (sauce from sour apples), or liver with mustard.

And boil the liver with him, and serve him forth.

Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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