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To Make tripe Of pike


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

To make tripe of Pike. Take the meat of pike, & meat of carp, & fresh salmon or of another, & chop well all together: put in nutmeg, salt, pepper, chopped marjoram, & mix all with three egg yolks, & roll by hand the meat like a little sausage, take the womb & the stomach of the pike, & fill with the meat, & put it to cook with wine, butter, a salted lemon cut into slices, rosemary, marjoram therein: when well cooked serve forth.

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