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congur. turbot Or halibut


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

To dight congur. turbot or halibut scald your congur but be ware of brekyng then clef the congur hed and cutt the congur a litille befor the naville and lowse the got and tak it out at the throt and the leuer and the gutte and cut it in rond peces and let it be clene shaven that the skyne be not away.

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