Crustarde of Herbs on Fish-Days16

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3 tbs chopped fresh herbs such as parsley, fennel, sage, mint etc.
  • 4 oz/1

Method

Grind the herbs with the walnuts, vinegar, saffron, sugar and cinnamon with 4 tbs/60 ml water to form a smooth paste. Simmer for 5 minutes, stirring continuously, and set aside to cool.

Mix