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Fresh mackerel

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

Fresh mackerel. Cleaned through the gill and roasted on the grill; eaten with Cameline [Sauce]. In a pie, powdered with spices; eaten with Cameline [Sauce].

If it is salted: cooked in water; eaten with wine and scallion or shallot, or with Mustard [Sauce].


Other versions of this recipe:

FRESH MACKEREL comes into season in June (Le Menagier de Paris)

Recipes with similar titles:

freche makrelle (A Noble Boke off Cookry)

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