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New herring Begins In April And Lasts Until Saint Remy's Day When The Fresh herrings Begin; And It Is Cooked In Water

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

New Herring begins in April and lasts until Saint Remy's Day when the fresh herrings begin; and it is cooked in water, and then you make good hearty soups to be eaten with old verjuice, but first, and as soon as it is cooked and removed from the pan, you should put it in good fresh water, and wash it and remove the scales, head and tail.


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