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To Seeth turbut Or cunger.


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 Turbut or Cunger. Set on water and salt, and season it wel, if the Turbut be great quarter him into foure quarters, if he be small, cut him but in halfe, if it be a Burt, seethe it whole after this sort. When your licour doth seeth, put in your fish and let it seeth very softly till it be sodden enough, and when it is sodden, take it not up till the licour be colde. Then take halfe white Wine, with Vinagre and the broth that it was sodden in, and lay the fish in it to souce, Cungar, Sturgion, and all Fish that is to be souced, in like manner saving you must seethe your Sturgion in water and Salte, and souce it with white Wine.

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