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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

Turbot. Boil it, and because it is so soft, tie it to a reed tray and boil it gently in a large vessel; for its sauce, it takes verjuice, ground parsley, pepper and saffron on top.


Recipes with similar titles:

turbot (A Noble Boke off Cookry)

Turbot (Le Viandier de Taillevent)

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