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Sauce For Keeping Saltwater fish


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

Sauce for keeping saltwater fish. Take bread, parsley, sage, avens, vinegar, ginger, cassia flowers, long pepper, cloves, grains_of_paradise, saffron powder and nutmeg. When everything is strained it should be bright green. Some add the avens including the root. (BN manuscript, p. 33.)

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