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Filled pike


This is an excerpt from Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
The original source can be found at Stefan's Florilegium

Filled pike. Cut the bone out by the (dorsal) fin (or: kill it by stabbing it into the back about the fin) and skin it. Chop up the roasted fish, add raisins, spices, all mixed, and serve it.

autodoc





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