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storgeon


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Storgeon. Take a storgeon cut the vyn from the tayle to the hedde & cleve hym as a samon & cut the sydys yn fayre pecys & make the same of watyr & salt when it boyleth scome hit clene & cast the pecys ther yn & let hem boyle y nowghe then take hem up & serve hem forth with levys of percelley wete hem yn venygger cast hem in disches & the sauce ther to ys venygger.

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Recipes with similar titles:

Sturgeon (Le Viandier de Taillevent)

STURGEON (Le Menagier de Paris)

Sturgeon (Gentyll manly Cokere (MS Pepys 1047))




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