12-15-2021 - Amy Glier's Bio was added to About the Cooks
03-08-2021 - Ariane Helou's translation of Libro della Cocina added to the Online Medieval Cookbooks
10-29-2020 - A link to Ein koch buchlein von allerley speiss added to the Online Medieval Cookbooks
Clams, Mussels. Get a dry pan and into it set the clams on the fire; when they begin to open, they are done; you can quickly add verjuice, pepper and finely chopped parsley, and heat them up again, and take them out for serving. Similarly you can cook them on the coals. To remove any sand from them, let them sit a night in water.
Other shellfish are done the same way. [The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.)] (permanent link)