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tunny In Pottage


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

Tunny in pottage. Take tunny when it is cooked & well washed, all the scales close, cut into long pieces, & dredge in flour, & fry it in olive oil or butter, then take white bread in slices that are not burned, & temper with wine & vinegar that is hot, & pass it through a sieve with three egg yolks, them put therein cinnamon, nutmeg, sugar, & saffron, two onions chopped and fried in butter, & make to boil together with the tunny, a little handful of pine nuts therein, & serve forth.

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