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To Make tripe Of dogfish


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 dogfish. Take a pound of fresh meat of dogfish, for one pound of meat four ounces of sea salmon, & chop well together, two or three onions chopped very fine, a quarter ounce of cinnamon, half a quarter ounce of pepper, & of salt: if you have the blood of the dogfish mix with to make tripe: if there isn't any blood, take a reumer of cream, ground eggs of pike & strained with the cream, & mix with the meat: then take the intestines of a sheep or intestines of a very small piglet, & thoroughly wash out the grease, fill them with the meat like tripe, & make them cook with water & salt, a good handful of sorrel: when cooked it is necessary to roast on the grill.

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