Search Results

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Sturgeon in pottage. Take a sturgeon cut into pieces like hodgepodge, & put it to boil strongly to remove the scales close, & well washed, then put cinnamon, nutmeg, saffron, a little pepper, two or three chopped onions fried in butter, & sugar, & let it so stew well, & take peeled almonds, cut into long pieces, cook well, serve so with cinnamon thereon.