Sweet and Sour Fish Redaction by THL Dagonell Collingwood Original: Egurdouce of Fysshe (From: A Forme of Cury, pg. 63) "Take Loch or Tench or Solys smyte hem on pecys. Fry he in oyle. take half wyne half vyneg and sug & make a siryp, do thto oynons icorue & raisons coranee, and grete raysons. do thto hole spices. gode powdos and salt. messe th fyfsh & lay th fewe aboue and sue forth." Translation: Sweet and Sour Fish Take loch [a type of carp] or tench [another type of carp] or sole. Smite [break] them to pieces. Fry them in oil. Take half wine, half vinegar and sugar and make a syrup. Do thereto onions cores & currants and raisins. Do thereto whole spices, good powders [strong aromatic spices] and salt. Divide the fish and pour sauce about and serve it forth. Sweet and Sour Fish 1 cup rice 2 cup water 1/2 large onion, diced 4 Tablespoon olive oil 2/3 pound frozen cod, defrosted 1/4 cup whole wheat flour 3/8 cup apple cider vinegar 3/8 cup white cooking wine 2 Tablespoon brown sugar 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground mace 1/4 cup currants 1/4 cup raisins Put the rice and water in a pot to boil. Add cooking oil to a frying pan and start sauting the onion. Break the fish into pieces and dredge in flour. (An easy-to-clean, simple, non-period way to do this; pour the flour into a one-gallon freezer bag. Dump in the fish. Seal. Shake.) When the onions are transparent, add the fish pieces (and simply toss the freezer bag). In a mixing bowl, combine the vinegar, wine, sugar,spices and fruit. When the fish are brown, add the sweet and sour sauce. Reduce heat and simmer until the rice is done. Serve the sauce over a bed of rice.