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dogfish In adobe


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

Dogfish in adobe. Take a large piece of dogfish & salt it well, then put it in a pot for boiling with water, & put therein a good handful of sage, a handful of sorrel, & make it cook well like for serving: remove the skin close, then eat it like salted meat with mustard.

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