Just for Fun
I came across this recipe - maybe it will put us in a medieval state of mind. I haven't tried it yet ... but I think I'm tempted. Old English first followed by the updated English recipe.
Samon Roste in Sauce
Take a salmond and cut him rounde, chyne and all, and roste the peces on a gredire; and take wyne and pouder of canell, and drawe it porgh a streynour; and take smale myced oynons, annd caste pereto, and lete hem boyle, and pen take vynegre or vergeous, and pouder ginger, and cast thereto. And pen ley the samon in a dissh, and cast be sirip peron al hote and serve it forth.
6 salmon steaks, 1 cup of wine, 1/8 tsp cinnamon, 1 onion or 3-4 spring onions finely minced, juice of half a lemon or a tbsp of vinegar, 1/8 tsp ginger ans salt to taste.
Brush the salmon steaks with cooking oil or melted butter and grill them. Meanwhile, put onions in saucepan with the wine and cinnamon and bring it to the boil; turn down heat and simmer gently. When salmon steaks are brown on both sides, add lemon and ginger to the sauce. Put salmon on serving dish and pour the sauce over it.
From Pleyn Delit - Medieval Cookery for Modern Cooks. By Hieatt, Hosington and Butler.