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To Make Allowes Of eeles.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make Allowes of Eeles. Take and splat an Eele by the back, and keepe the belly whole, and so take out the bone, then take onions, percely, Time, and Rosemary chopped together, and put therto pepper and salt, and a little Saffron, and so lay it upon the Eeles, and then wrap it up in Culpines, and put them upon a spit and so roast them.

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