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To Seeth A gurnard.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To seeth a Gurnard. Open your Gurnard in the back, and faire wash and seeth it in water & Salt, with the fishy side upward, and when it is well sod, take some of the best of the broth if you will, or els a little fair water, and put to it new yest, a little vergious, percely, rosemary, a little time, a peece of sweet butter, and whole Mace, and let it boyle in a pipkin by it self till it be well boyled, and then when you serve in your Gurnard, poure the same broth upon it.

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