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Stockfish Must Be Cut Into Square Pieces Like A Chequerboard


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

STOCKFISH must be cut into square pieces like a chequerboard, then soak for only one night, then take it out of the water, and put it to dry on a cloth; then put your oil on to boil, then fry your pieces of fish in a little oil, and eat with mustard or garlic sauce. Stockfish is made, apparently, from cod.

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