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Yields about one and a half cups of sauce. Serves four to six.

Take a pike and seth him ynowe in gode sauce; And then couche him in a vessell, that he may be y-caried yn, if thou wilt And what tyme he is colde, take brede, and stepe hit in wyne and vinegre, and cast there-to canell, and drawe hit thorgh a streynour, And do hit in a potte, And caste there-to pouder peper; And take smale oynons, and myce hem, And fry hem in oyle, and cast there-to a few saundres, and lete boyle awhile; And cast all this hote vppon the pike, and carry him forth.

2 pounds pike or other fish
3/4 Cup dry wine
3/4 Cup wine vinegar
1/2 Cup white bread crumbs
1 medium onion
1/4 tsp cinnamon
1/8 tsp each black pepper and saffron
butter for sautéing

1. Place the fish in a large frying pan. In a saucepan, bring to a boil enough water to cover the fish, and pour the boiling water over the fish. Over low heat, simmer the fish for about ten minutes or until it is tender. Remove the fish, and place it on a serving platter.

2. In a saucepan, over medium heat, combine wine, vinegar and spices. Bring to a boil, reduce heat, and simmer, stirring frequently, for about five minutes.

3. Mince the onion, and in a frying pan, over medium heat, melt butter and sauté the onions until they are translucent. Stir the onions into the other ingredients.

4. Stir in the bread crumbs, and simmer, stirring frequently, for another five minutes. Serve with the fish.