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Sea-bream


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

Sea-Bream. It is good boiled and roasted. [Note that any fish should be eviscerated.]

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Recipes with similar titles:

Sea bream (Le Viandier de Taillevent)

224 SEA BREAM (Libre del Coch)

Sea Bream (The Neapolitan recipe collection)




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