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Fresh cod

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 cod. Cleaned and cooked like red mullet; [add] some wine while cooking; eaten with Jance [Sauce]. Add some garlic if you wish, but some do not.

Salted: eaten with Mustard [Sauce] or fresh melted butter.


Other versions of this recipe:

COD (morue) is not spoken of in Tournay unless it is salt (Le Menagier de Paris)

Codling and haddock (Le Viandier de Taillevent)

Codling or kelyng (A Noble Boke off Cookry)

FRESH COD is prepared and cooked like gurnet with white wine in the cooking (Le Menagier de Paris)

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

To make the mustard for dried cod (Das Kuchbuch der Sabina Welserin)

NORTHERN PIES are made of cod liver and sometimes with chopped fish added (Le Menagier de Paris)

Recipes with similar titles:

Also with fresh cod (Le Menagier de Paris)

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