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Perch Should Be Cooked In Water Without Being Scaled

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

PERCH should be cooked in water without being scaled, and then skinned: vinegar, and parsley may be added; fried it is put in sauce.


Other versions of this recipe:

PERCH should be cooked in water (Le Menagier de Paris)

Perche boiled (A Noble Boke off Cookry)

Perche boiled (Two Fifteenth-Century Cookery-Books)

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