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gurnard Cooked In Water With Cameline Sauce Tempered With vinegar


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

Gurnard cooked in water with cameline sauce tempered with vinegar. Item, gurnard with hot pepper.

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