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About this recipe: This is a modern adaptation of a recipe from "A Noble Boke Off Cookry for a prynce houssolde or eny other estately houssolde. c. 1467".
These fish can also be cooked on a BBQ as the stuffing does not fall out when the fish is turned - good for fresh caught trout, mackerel or herring if you have fishermen in the family and ideal with home grown herbs.
Freche makrelle - To dight a freche makerelle tak and draw a makerelle at the gil and let the belly be hole and wesche hym and mak the sauce of water and salt and when it boilithe cast in mynt and parsly and put in the fisshe and serue it furthe with sorell sauce.