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Salted Shad Is Cooked In Water And Eaten With mustard


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

Salted SHAD is cooked in water and eaten with mustard, or in wine and eaten with scallions. Fresh it is in season in March. It is appropriate to hold it by the ears, scald, cook in water, and eat with cameline; and if it is to go in a pie, you should first scald it, then put in the pie with very clear cameline sauce in the pie when it is almost cooked, and make this sauce boil.

Item, shad is prepared as above, without scalding, then roast in the oven with parsley and half verjuice, half wine and vinegar; and it is in season from February to June.

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