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Fresh Salmon Should Be Smoked

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 SALMON should be smoked, and leave the backbone in for roasting; then cut it into slices boiled in water, with wine and salt during cooking; eat with yellow pepper or with cameline sauce and in pastry, whatever you like, sprinkled with spices; and if the salmon is salted, let it be eaten with wine and sliced scallions.


Other versions of this recipe:

Diz ist ein gut spise von eime lahs (This is a good food of a salmon) (Ein Buch von guter spise)

Fresh salmon (Le Viandier de Taillevent)

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