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herring Fresh And Powdered With Ail


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

Herring fresh and powdered with ail. Herring of Gernemus with verjuice or with mustard. Fresh herring cooked in water with hot pepper.

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