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Boiled tunny


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

Boiled Tunny. Put to boil like salted salmon with water, & a handful of sage, when well cooked peel well the scales close, & let it cool, then cut into slices, chopped mint, & orage sprinkled thereon, & put vinegar thereon, a little pepper, & serve forth.

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