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carp In Pottage


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

Carp in pottage. Take a carp well scaled & wash it, & cut it in four pieces, & take onions fried in butter, a salted lemon cut into slices, a nutmeg, a little ginger, marjoram & mint finely chopped, then put wine or verjuice & butter, & put it to stew well also with a little beer.

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