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Braised Fish England, 15th Century ethnic, main dish, medieval, seafood 2 trout 1/2 cup white wine 1 tablespoon verjuice 1/4 teaspoon ginger 1/4 teaspoon galingale (opt'l) "Brasele" Grill the fish until brown, then simmer in a chafing dish with the verjuice and the other ingredients until the fish flakes easily and is cooked. Put the fish on a warm serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish. No original text provided. From "Two Fifteenth Cookery Books" Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of English Cooking_; Grove Press, 1992. Typos by Jeff Pruett. Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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