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crabe Or lopster


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To dight crabe or lopster tak crabe or lopster and stop hym at the vent with one of the litille clees and sethe hym in clene water or els stop hym in the same manner and cast hym in an ovene and let hym bak and serue it with venygar.

autodoc



Other versions of this recipe:

Crabbe or Lopster boiled (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Crab or Lopstere (Recipes from the Wagstaff Miscellany)




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