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[red] gurnard

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

[Red] gurnard, red mullet, [grey] gurnard. Clean it through the belly, wash it very well, put it in the pan with some salt on top and then some water, and cook it. Eat it with Cameline [Sauce]. If you wish to eat it roasted, split the shoulders along the back, wash it, and roast it. Plunge it repeatedly in verjuice, sprinkle Spice Powder on top, and eat it with verjuice. If you wish it in a pie, eat it with Cameline [Sauce].


Other versions of this recipe:

Gurnard (Gentyll manly Cokere (MS Pepys 1047))

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