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A Brown Sauce Over 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

A brown sauce over carp. Take a good carp and boil it until it is nicely soft. Then take it from the fire and let it stand in its broth. Take peperkoek or lebkoek and set it to soften in the fat broth of the carp, which you will then ladle off from the kettle with a spoon. And when it is softened so you shall rub the peperkoek into very small pieces with the same spoon, at least as small as is possible. Then thin it with vinegar and wine. Then set it over the fire and let it boil until it thickens. Then add to it ginger, cinnamon and a good amount of sugar some salt and throw a handful of raisins in. One pours this over all carp in fasting time.

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