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Sauce For eels

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 make a sauce for [conger] eels. Take eels and take the skins off. Then cut them into nice pieces and fry onion with parsley. Then stew them with your eel in the same pot. Then you shall take toasted bread which you shall lay to soften in puree of peas. Then pass it through a strainer. When it has been put through you shall put it in a pot and put into it these spices: ginger, cinnamon and [enough] saffron to give it a good colour and mix it with verjuice.


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