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porpas sturgion Or turbot


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

To bak porpas sturgion or turbot tak poudred porpas and parboile it welle and stripe of the skyn and tak pouder of pepper and canelle. and it be ned meld it well with the fische then close it up in the foile or paiste and bak it, and ye may tak venyson in the sam manner.

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