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Saracen broth


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

Saracen Broth. Skin the eel and cut in little chunks, then sprinkle with ground salt and fry in oil; then grind ginger, cinnamon, clove, grain, galingale, long pepper and saffron to give color, and verjuice, and boil all together with the eels which will make the liaison of themselves.

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