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fish broth


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 broth. Fish cleaned well, when it is available: fry it in a lot of oil, then let it cool: then have onions sliced crosswise; fry them in the oil left over from the fish: then take peeled almonds, raisins, dried ienula [meaning unknown]

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