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Sauce For carp

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 carp. Take breadcrumbs softened in vinegar or in fish broth, mashed well and passed through a strainer with vinegar. Boil it with saffron. Then also add fried onion, spices, vinegar [and] salt and let it boil enough like that. When it is cooked so pour it over the fish. Then it is ready. Some put into it raisins or figs cut in pieces.


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