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Carp With Stuffing

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

CARP with STUFFING. First, put some minced onions on to boil in a pot with water, and when the onions are well cooked, throw in the head and quite soon after the tail, and quite soon after the chunks (of fish), and cover tightly so that no steam escapes. And when it is cooked, have ready a mixture of ginger, cinnamon, and saffron, moistened with wine and a little verjuice, that is to say one third, and put it all to boil together, well covered; and then serve in bowls.


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