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fish In Aspic Without oil

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Fish in aspic without oil. Set wine to boil with vinegar, and put in well-washed fishes to cook; and once cooked, take them out and put them in another pot. And in said pot add wine and vinegar put onions sliced crosswise, and boil it until reduced to a third: then put in saffron, cumin and pepper, and pour all of it over the cooked fish, and let it cool. This is a tavern-keeper's schibezia.


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