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tripes Of Large fish

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

24. For the counter to the lamprey sauce of meat take tripes of large fish and split, clean, and wash them well and properly and put to cook; and when they are well cooked draw them out onto fair and clean boards and slice them very small to make an arbaleste. And take onions according to the quantity which you are making of the said potage, and chop them very small. And take white bread according to the quantity of the potage which you have to make, and slice it into fair rounds and put them to roast on the grill until they are well browned, and then put them to soak in the purée of peas in a fair bowl or fair and clean cornue according to the quantity which you are ordered to make, and with clear red wine and also vinegar - and be sure that you do not put in too much. And then take a great deal of cinnamon according to the quantity of the broth, ginger, grains of paradise, pepper - and not too much, cloves, mace, galingale, and put in all these spices in proportion, and salt, and be careful of too much; and put in all of this in proper manner; and then put it to boil in a fair, large and clean pot. And then take fair oil which is clear and well refined, and then take your fish tripes and your onions and put them to fry, and remove them well and properly. And when it is to be dressed take your fried fish and put them on fair serving dishes and the tripes on top.


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