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Tench Is Scalded


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

TENCH is scalded, and the mud removed as with an eel, then it may be cooked in water: eaten with green sauce. Fried, in stew; inverted, roast and sprinkle with powdered cinnamon, then plunge it in vinegar and oil while it is cooking, and eat with cameline sauce. And note that in inverting it, it is appropriate to cut it open along its back, head and all, then turn it inside out, and put a lath between the two gills, then sew it up with thread and roast.

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