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[5]
To prepare pike and [conger] eel. [6] Take eel and pike which have been
roasted on the [7] grid, cut up in pieces and laid thus in a [8] pan or in
a pot and when it is roasted enough [9] and in the pan or pot so take
puree [of peas] [10] in order to boil in it the pikes' livers [which] must
[11] be mashed and sieved. Into this [12] put ginger and saffron to give
the colour. [13] Then stew this with the eel and pike; [14] put some salt
in, as much as necessary. |
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