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To Boil All Kinds Of salt fish


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To boil all kinds of salt fish. Take water that is not hot and boil it [i.e. the fish] without flavouring and when it is cooked so take it out of the broth because it may not stay in its broth, except for cod, which you may let stand in its broth if you want. Haddock, plaice, Rhine fish, all freshwater fish herring, all these aforesaid fish one lets stand in their broth because they take the best flavour from it.

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