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Fresh cod Should Be Cooked In Well Salted Water And If You Want To Eat With White Aillie Of garlic And almonds


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

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds, temper with vinegar and fry in oil. Salted with mustard.

autodoc



Other versions of this recipe:

COD (morue) is not spoken of in Tournay unless it is salt (Le Menagier de Paris)

Codling and haddock (Le Viandier de Taillevent)

Codling or kelyng (A Noble Boke off Cookry)

Fresh cod (Le Viandier de Taillevent)

FRESH COD is prepared and cooked like gurnet with white wine in the cooking (Le Menagier de Paris)

To make the mustard for dried cod (Das Kuchbuch der Sabina Welserin)

NORTHERN PIES are made of cod liver and sometimes with chopped fish added (Le Menagier de Paris)




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