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

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


Salmon Roasted in Sauce


Take a salmon, and cut him round, chin and all, and roast the peices on a gridiron.

And take wine, and powder of canell (cinammon), and draw it through a strainer.

And take small minced onions, and cast there-to, and let them boil.

And then take vinegar, or verjuuice (sauce made from sour apples), and powder ginger, and cast there-to.

And then lay the salmon in a dish, and cast the syrup there-on all hot, and serve it 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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