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pike


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

Pike. Roasted; in Chowder with Pike. Fried; in pottage, or eaten with Jance [Sauce].

autodoc



Other versions of this recipe:

Auter pike in Galentyne (Two Fifteenth-Century Cookery-Books)

If you want to make pike galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Jellied pike (Wel ende edelike spijse)

Sturgeon in crust, which is pike (Libre del Coch)

If you would prepare a good pike (Das Kuchbuch der Sabina Welserin)

If you would prepare pike in another way (Das Kuchbuch der Sabina Welserin)

PIKE (Libre del Coch)

Ein geriht von eime hechte (A dish of a pike) (Ein Buch von guter spise)

Pike of another sort (Ouverture de Cuisine)

Pike of another sort (Ouverture de Cuisine)

To prepare a pike in a Hungarian sauce (Das Kuchbuch der Sabina Welserin)

To make pike in the Hungarian style (Ouverture de Cuisine)

Von geülten hechden (Of filled pike) (Ein Buch von guter spise)

Stuffed pike (Das Kuchbuch der Sabina Welserin)


Recipes with similar titles:

Pike (The Neapolitan recipe collection)




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