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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

Stockfish. Soak it for three days in water, wash it very well, and fry it in oil without flour. Eat it with Garlic Cameline [Sauce] like ray. Some eat it with its own juices, as one eats venison, or with Mustard [Sauce].


Recipes with similar titles:

If you want to make good stockfish (Das Kochbuch des Meisters Eberhard)

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