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codling And haddock

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

Codling and haddock. Like cod. Haddock should be cleaned.


Other versions of this recipe:

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

Codling or kelyng (A Noble Boke off Cookry)

Fresh cod (Le Viandier de Taillevent)

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)

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