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Salted Sea-bream

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

30a. And if your sea-bream is salted put it to cook in fair pieces, and when it is almost cooked draw it out and wash it in fair fresh water and put it onto fair and clean boards, and then slice it in fair slices, and then put it in fair broth half wine and half water; and, being cooked, put on fair serving dishes. And one serves it with rice in place of venison.


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