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Loach Must Be Cooked In Simmering Water With A Little wine


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

LOACH must be cooked in simmering water with a little wine, and put the head in first and then the tail, and boil until the water seethes: then add the remainder. Loach is eaten with green sauce when it is cooked in water. Sometimes you make soup with it, and sometimes it is fried; when fried it is eaten with yellow pepper.

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