Sauce for Stockfish from Cooking and Dining in Medieval England by Peter Brears
Grind all the ingredients together to form a smooth paste, moisten to a runny consistency with a little of the liquid the fish was cooked in, and serve in a sau
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Ingredients
- ½ tsp salt
- 3 oz/75 g walnut kernels
- large pinch ground black pepper
- 4 tbs white soft breadcrumbs
- 1 clove garlic
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