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eels In pies


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

Eels in pies. Item, salted eels, cooked in water, with mustard. All freshwater fish which are cooked in water, are good with green sauce. Salted with mustard.

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Other versions of this recipe:

Fresh conger eel in crust (Libre del Coch)

Moray eel in crust (Libre del Coch)




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