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Sauce For bream

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

Sauce for bream [Abramis brama]. Take a bream and roast it on a grid or on a spit. Take for one bream half an ounce of ginger and half a waalpot of verjuice. And when the bream is half roasted then put verjuice on it and a quantity of parsley and any other good spice; put it all together in the sauces. Thus is it complete.


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