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Aal in Kräutersoße

England, 14. Jhd.

Conger in Sauce

Take the conger & scald him and cut him in pieces & seeth him; take parsley, mint, pelletour, rosemary & a little sage, bread & salt, powder fort & a little garlic, & a few cloves, take & grind it well, draw it up with vinegar thro' a cloth, cast the fish in a vessel and make it boil on & serve it forth.

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