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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

118 If you would prepare an eel in a yellow sauce. Then prepare the eel, as they should be prepared, and make little pieces out of it and wash them clean. After that put it in water and salt it well, so that the taste of salt predominates. Cook until it is half done. Afterwards pour off all of the water and make an especially good yellow sauce for it with wine. And make sure the spices are pronounced. And finish cooking it in this sauce, then it is cooked.

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Other versions of this recipe:

To make a yellow peppersauce (Das Kuchbuch der Sabina Welserin)

If you would make a yellow sauce (Das Kuchbuch der Sabina Welserin)

To make a yellow sauce for game or birds (Das Kuchbuch der Sabina Welserin)