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A Streaky Sauce To Keep Fish


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

A STREAKY SAUCE TO KEEP FISH. Take parsley, sage, allheal, vinegar, and strain; but beforehand grind "coq", hyssop, sorrel, all, rnarjoram, ginger, cinnamon stick, long pepper, clove, grain, and take it all out of the mortar, and put it on your fish when all is done; and it will be streaky. And some put in allheal with the whole root. Note that jellied sauce is so-called because it is prepared like pig's trotters. For freshwater fish you make a broth thus, except that you do not put any herbs in, and in place of herbs, you put in saffron and nutmegs and verjuice, and it should be a fine yellow and boiled, and put it all hot on the cold fish. On the spit, cut crosswise and roast on the grill.

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