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 A sauce for fish containing wine, stock, ginger and sugar (Cury 1390, Wright 1857). The word may be related to ‘braising’.  Original Receipt in ‘The Forme of Cury‘ by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)PYKES IN BRASEY Take Pykes and undo them on their wombes [bellies] and wash them clean and lay them on a roastin iron then take good wine and powder ginger & sugar good wone [plenty] & salt, and boile it in an erthen panne & present forth the pick & lay the sewce onoward.  |
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