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Fresh Cod Is Prepared And Cooked Like Gurnet With White wine In The Cooking


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

FRESH COD is prepared and cooked like gurnet with white wine in the cooking, and eaten with yellow sauce; and the salted cod is eaten with butter or mustard. The salted, lightly soaked, tastes too salty, and too long soaked it is not good; and because of this, if you buy it, you must try it in your teeth and eat a small piece.

autodoc



Other versions of this recipe:

COD (morue) is not spoken of in Tournay unless it is salt (Le Menagier de Paris)

Codling and haddock (Le Viandier de Taillevent)

Codling or kelyng (A Noble Boke off Cookry)

Fresh cod (Le Viandier de Taillevent)

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

To make the mustard for dried cod (Das Kuchbuch der Sabina Welserin)

NORTHERN PIES are made of cod liver and sometimes with chopped fish added (Le Menagier de Paris)




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