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For bream Cooked In Water


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

For bream cooked in water, with sour pepper of pepper, cinnamon and ginger, tempered with verjuice. And put with the meat of a fish on the fire in a pan in pieces.

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Other versions of this recipe:

BREAM is cooked in water (Le Menagier de Paris)

Breme or Roche boiled (Two Fifteenth-Century Cookery-Books)




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