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To Make dogfish pie


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

To make dogfish pie. Take a piece of dogfish, four fingers in size, & put it to boil for an hour, & remove the skin close, then put it full of cloves of gillyflowers, & put it into the pie some salt & mint, & chopped marjoram: when the pie is well cooked take some toasted bread, & make a pepper thereon, & put therein nutmeg, cinnamon, cloves of gillyflowers, that the sauce will be very thick, & cast on the pie when it is cooked.

autodoc



Other versions of this recipe:

To make dogfish pot pies (Ouverture de Cuisine)




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