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Grey mullet Or mackerel


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

Grey Mullet or Mackerel. They are good fried if they are small; if large, boiled; when half-cooked, cover them with good pepper, verjuice, parsley and butter or oil.

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