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The Same lobster Or crab In Pottage


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

The same Lobster or Crab in pottage. Take all of the raw meat out, & cut into little pieces, & put to stew with white wine, fresh butter, ground nutmeg, a little pepper, chopped mint, or fresh citron cut into slices, & make it stew well, that it will be fat with butter, & put it when well cooked into little reumers, & serve so five or six to a plate.

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