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Freshwater shad

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

Freshwater shad. Smoked, salted, and then cooked in water; eaten with Mustard [Sauce], scallion, wine, or Green Sauce. Roasted; eaten with Cameline [Sauce].

Cooked in the oven; eaten with a bit of white wine and Spice Powder added to cook in the dripping pan in the oven (and some add Cameline [Sauce] and nothing else).


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