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The Start Of The Of Saltwater And Freshwater fish


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

The start of the of saltwater and freshwater fish - Sturgeon is a royal fish and should be cut into pieces, and then the pieces put onto a spit and all the others likewise. And cook it in water if you want to eat with hot pepper or with parsley, and with fennel and wine sour. The salted with mustard.

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