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gurnard


This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

Gurnard. Take hym and slytte A litill the wombe And take owte the guttys and and seth hym in sauce of salte water and ale the sauce is pepur And vyneAger.

autodoc



Other versions of this recipe:

[Red] gurnard (Le Viandier de Taillevent)




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