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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

SPINY LOBSTERS are large crayfish, and are good cooked in water, and you have to stop up with tow (or oakum) the tail through which you emptied it and also the jaw and the feet which are broken, and all other places through which any liquid might issue from its body, and then cook in water or in the oven, and eat with vinegar. All the same, if you want to roast it in the oven, you do not have to stop it up, but it is enough for you to cook it upside-down.

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