A Dauce Egre
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Fresh fish, either whole or in fillets (see note below), enough to feed 3-4 people * olive oil * 2 cups red wine vinegar * 1/3 cup sugar (approx.) * 1 medium sized onion, minced * 1/2 tsp. each mace & cloves (If you can't find mace, use cinnamon) * 1 tsp. ground cubeb or black pepper
Makes 4 Fillets, and almost a cup of extra sauce.
This is a VERY STRONG sauce.
Poach the fish until just done; remove from water and allow to drain well. In a sauce pan, combine the red wine vinegar, sugar, onions & spices. Taste for sweetness and flavor and adjust accordingly - you are making a sweet and sour sauce, so try to attain a proper balance between
vinegar & sugar. Bring to a boil, then reduce heat to medium. Continue cooking until the onions
are thoroughly soft. In a frying pan, heat a little olive oil. Fry the fish on both sides in the hot oil until a crispy light brown. Remove from the oil and drain. Place the fish in a serving platter and ladle the sauce on top.
The fish needs to be fresh and either whole (but cleaned & gutted), in fillets, or in "steaks."
Haddock will almost certainly be easier for most to people to find than "luces or tenches," but feel free to use any fish available to you.
(Original receipt)
17. A dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & žan tak vynegre & že thridde part sugre & onyounnes smal myced, & boyle alle togedere, & maces & clowes & quybibes. & ley že fisch in disches & hyld že sew aboue & serue it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985
Number of Servings: 4
This is a VERY STRONG sauce.
Poach the fish until just done; remove from water and allow to drain well. In a sauce pan, combine the red wine vinegar, sugar, onions & spices. Taste for sweetness and flavor and adjust accordingly - you are making a sweet and sour sauce, so try to attain a proper balance between
vinegar & sugar. Bring to a boil, then reduce heat to medium. Continue cooking until the onions
are thoroughly soft. In a frying pan, heat a little olive oil. Fry the fish on both sides in the hot oil until a crispy light brown. Remove from the oil and drain. Place the fish in a serving platter and ladle the sauce on top.
The fish needs to be fresh and either whole (but cleaned & gutted), in fillets, or in "steaks."
Haddock will almost certainly be easier for most to people to find than "luces or tenches," but feel free to use any fish available to you.
(Original receipt)
17. A dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & žan tak vynegre & že thridde part sugre & onyounnes smal myced, & boyle alle togedere, & maces & clowes & quybibes. & ley že fisch in disches & hyld že sew aboue & serue it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 391.7
- Total Fat: 11.0 g
- Cholesterol: 166.2 mg
- Sodium: 215.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.0 g
- Protein: 64.0 g
Member Reviews