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Stewed eels

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

Stewed Eels. Skin, then cut up your eels: then have sliced onions and defoliated parsley, and put all to fry in oil; then grind ginger, cinnamon, clove, grain and saffron, and mix with verjuice, and take out of the mortar. Then have bread darkly browned and mixed with water left from cooking peas, and put through the sieve, then add the pea water, and set all on to boil together, and flavor it with wine, verjuice and vinegar; and it should be clear.


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