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sturgeon sausage


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

Sturgeon Sausage. Take three pounds of sturgeon & chop them well small, an ounce and a half of salt, a quarter ounce of pepper, two ounces of nutmeg, a quarter ounce of powdered cinnamon, a reumer of Spanish wine, & mix well all together, & make sausage like sausage of Bologna.

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