Search Results

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

Pike. It should be boiled in vinegar, wine and water; for its sauce, Mustard Sauce. [Note than any fish should be thoroughly cleaned of its scales.]

Recipes with similar titles:

Pike (Le Viandier de Taillevent)

223 PIKE (Libre del Coch)