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This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Tench with pepper [sauce] in this way. Heat them in warm water and leave them so that the skin comes off. Cut the fish lengthwise in half just as a side of bacon. Fry [the fish fillets] and add butter to your pepper [sauce] or other fat.