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fish tart


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

Fish Tart. Take the fish and cut it into large pieces and cook it with salt, wine and something tart -do this with any fish you wish to do in pastry; bonito, bleak, mackerel, bass and mullet, to be put on a spit [or] set on grills, to be served when cooked; then get pepper, saffron, vinegar, finely chopped onion, mixed together, and put that on top. I do not propose to deal at length with this coarse material.

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