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48 To Prepare crayfish


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

48 To prepare crayfish. Boil the crayfish well, remove the back and front shells and pound them in a mortar. Take then a toasted Semmel and put pea broth on it and strain it through a clean cloth or a fine-meshed colander, and a little good wine. Salt it and temper it with good spices, saffron, cinnamon, ginger and sugar. Take fat, stir flour into it and pour the strained crayfish thereon and let it boil. After that sprinkle sugar upon it. This is a good lordly dish.

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Other versions of this recipe:

Crayfish (Le Viandier de Taillevent)

FRESHWATER CRAYFISH (Le Menagier de Paris)




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