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1 - To Boile A flounder Or Pickrell Of The French Fashion

This is an excerpt from Delights for Ladies
(England, 1609)
The original source can be found at Kirrily Robert's website

1 - To boile a Flounder or Pickrell of the French fashion. Take a pinte of white wine, the tops of young Thyme and Rosemary, a little whole Mace, a little whole Pepper, seasoned with veriuce, salt, and a pieece of sweet butter, and so serve it: this broth will serve to boile fish twice or thrice in.


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