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Roast sturgeons


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

Roast Sturgeons. Take a piece of sturgeon & make it boil strongly to remove the scales close, then put cloves of gillyflowers thereon with little branches of rosemary therein, & put it again to roast, always well basted with butter: when well cooked make a sauce thereon with wine, sugar & cinnamon, nutmeg, a salted lemon cut into slices, a little butter therein, & make to boil well all together, & cast it on the sturgeons, & serve so.

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