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Fresh Sea-bream

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

30. And for the fresh sea-bream: to give understanding to those who will prepare it take their sea-bream and make it into fair pieces, and then wash them very well and put them to cook in fair large cauldrons according to the quantity which you have, in half wine and half water, and with salt. And then take white bread and cut it into rounds and put on the grill, and then put it to soak in good claret wine and vinegar according to the quantity which you are making of the sauce. And take your spices: a great deal of good cinnamon, ginger, grains of paradise, cloves, nutmeg, mace, galingale and a little pepper, and let it be well and cleanly strained into a fair clean pot, and put in salt according to the quantity of the sauce which you have; and then put it to boil, and have the stuff stirred by someone with a fair spoon so that it does not burn. And when your sea-bream is cooked draw it out onto a fair board and then skin it very well and then make it into fair slices; and when it comes to the sideboard put it onto fair serving dishes and the said sauce on top as it should be.


Other versions of this recipe:

SEA BREAM (Libre del Coch)

BREAM (Le Menagier de Paris)

Bream (Le Viandier de Taillevent)

For bream cooked in water (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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