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pickle 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

Pickle [mustard sauce] for carp. Take the fat [upper layer] from the oil or from the broth of the fish if it was boiled[.] if it lies in its broth[.] Then blow the fat off or skim it off with a spoon. Then take mustard and stir it well from underneath. Then you shall serve this sauce in sauce dishes.


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