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Egurdouce vom Fisch

England, 14. Jhd.


For to make egardusye: Tak Lucys or Tenches and hack them small in gobbets and fry them in oil de olive and seeth nym vinegar and the third part of sugar and minced onions small and boil altogether and cast therein cloves, maces, & quibibs and serve it forth.

The Forme of Cury, 1378; Maxime de la Falaise, Seven Centuries of English Cooking.