Braised Fish -England, 15th Century

2 trout
1/2 cup white wine
1 tablespoon verjuice
1/4 teaspoon ginger
1/4 teaspoon galingale (opt'l)
Grill the fish until brown, then simmer in a chafing dish
with the verjuice and the other ingredients until the fish flakes
easily and is cooked. Put the fish on a warm serving dish, reduce the
cooking liquid by half on a sharp flame and pour over the