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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Eel pastry. Skinned eels, well washed and clean, sliced; and make a stiff crust and put them inside; sprinkle a good quantity of spices on top and put in a bit of oil and orange, citron or lemon juice; and cook it inside baking pans; and once cooked, eat it hot, it is better that way.