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Xiii - Little broth For fish

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XIII - Little broth for fish. Take the fish and boil it, then take parsley and walnuts and the crumb of bread and grind it all together, and take sweet and strong spices and let it boil altogether and put it over the fish and it is good, perfect etc.


Other versions of this recipe:

Sauce for stokfysshe in an-other maner (Two Fifteenth-Century Cookery-Books)

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