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A Bipeper For crayfish/lobster


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

A bipeper for crayfish/lobster. Take crayfish which you will boil, and when they are boiled and salted as appropriate, you shall take their shells off and separate them; you shall fry the necks, but not too much. The other dish, to wit, the body, you shall grind in a mortar together with almonds. Then take these spices: cinnamon, ginger, and cloves and grains of paradise. Mix these with verjuice. Then boil it all together with a good amount of sugar and you shall salt it wisely. And when you have no crayfish you shall take pike in place of crayfish.

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