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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "CARP with STUFFING". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

CARP with STUFFING. First, put some minced onions on to boil in a pot with water, and when the onions are well cooked, throw in the head and quite soon after the tail, and quite soon after the chunks (of fish), and cover tightly so that no steam escapes. And when it is cooked, have ready a mixture of ginger, cinnamon, and saffron, moistened with wine and a little verjuice, that is to say one third, and put it all to boil together, well covered; and then serve in bowls.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Le Menagier de Paris". Medieval Cookery.
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