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pike With Green Sauce


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

Pike with green sauce. Pike with galentine. Pike with red fish broth: firstly roast, and then in must or pear cider in a pan, and make it boil; and take powder of all manner of spices and bread, temper with the broth which is in the pan, and then add to the bowl, the fish therein.

autodoc





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