Chicken and shellfish in shellfish sauce (A tile of meat) from Pleyn Delit: Medieval Cookery for Modern Cooks (page 88) by Constance B. Hieatt and Sharon Butler and Brenda Hosington

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lobster tails, scampi, or shrimp for crayfish; and cider vinegar for lemons.

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