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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Eel. Kill it in salt and leave it naturally for three whole days then it should be taken out of the pan, the mud removed, cut into chunks, cooked in water and with scallions. And if you want to salt it from evening to morning, skin it and gut it, then chop in chunks, and salt and rub well each piece with strong salt; and if you want to advance it further, grind salt and rub each chunk and smother in salt between two bowls. Cook as above and eat with mustard.


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