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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

Smelt. Cook them in a pie, remove them from the pie, flour them, fry them in oil, and eat them with Jance [Sauce] or Green Garlic [Sauce]. Fry them and eat them with Mustard [Sauce].


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