MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braised Fish
 Categories: England, 15th cent, Fish, Seafood, Main dish
      Yield: 2 Servings
 
      2    Trout
    1/2 c  White wine
      1 tb Verjuice
    1/4 ts Ginger
    1/4 ts Galingale (optional)
 
  "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.

  Recipe 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
 
MMMMM