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Green Loock 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

Green loock for [conger] eels. Take the eel and boil it well. Then take it out of its broth and let it cool. Then you shall take bread garlic, parsley and salt. Grind these four things well together. When they are ground pass them through a strainer with vinegar. Then pour fat from the eel over it. When you want to serve it, pour the loock over its eel.


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