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Hot Salted barbel


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Hot, salted barbel. If the barbel is old, take out the intestines and cook it in salt like you do with other fish. If you'd like to serve it cold, cook it the same, but put it into two separate plates, otherwise they'll get stuck; it could be bread.

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