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Bologna sausage Of fish


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

Bologna Sausage of fish. Take three pounds of fresh salmon, two pounds of carp meat, a pound of smoked salmon, & chop well all together, then take one ounce of coarsely ground pepper, a half ounce of powdered cinnamon, three ounces of salt, half a sopine of Spanish wine, & three yolks of eggs, & make sausage like the others.

autodoc





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