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For turbot And cunger.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

For Turbot and Cunger.. SEeth them in faire water and salt, and let them boile till they be enough, then take them from the fire and let them coole then vse them in the seasoning as the salmon héereafter following.


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