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To Prepare Large rays


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 prepare large rays. Boil the ray and flavour it well then let it cool and lay it dry and flay it or take its skin off, then take bread softened with warm broth of the fish with nutmegs and grind that together, then pass it through a strainer with vinegar and with wine, then add plenty of saffron so that it is yellow and deep coloured, and other spices too, and then lay the fish in it. Then it is ready. Some strew cinnamon over it when they serve it to the table.

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