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172 pike In May butter


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

172 Pike in May butter. Take a pike, let it come to a boil in salted wine with water, and when it is half done, then draw the skin off of it and put the flesh in a pan and put a large amount of fresh butter, good wine, ginger and cinnamon thereon. Do not oversalt it and let it cook together. Do not make too much sauce.

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