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Here Are The Lessons Of The fish roe And Other Meats


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

Here are the lessons of the fish roe and other meats - Fresh conger is good with green sauce made of sage and parsley and pepper and ginger, tempered with vinegar or verjuice.

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