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shad


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Shad. Remove its gill rakers or gut through its gill, and roast it on the grill basting it with salt, vinegar, pepper, saffron and oil; for its sauce, orange [juice]; otherwise get a leaf of chard, a little parsley, mint, marjoram and pepper, and grind them up with a little bread soaked in vinegar, and distemper with vinegar: that is for its sauce. Similarly you can cook it by boiling; then for its sauce get fifteen walnuts, grind them with a little sugar and good ginger, and distemper with verjuice or lemon juice.

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