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crabbe Or lopster Boiled


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Crabbe or Lopster boiled. Take a crabbe or a lopster, and stop him in the vente with on of hire clees, and seth him in water, and no salt; or elles stoppe him in the same maner, and cast him in an oven, and bake him, and serue him forth colde. And his sauce is vinegre.

autodoc



Other versions of this recipe:

To dight crabe or lopster (A Noble Boke off Cookry)




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