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To Boil carp Or pike

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To boil carp or pike. Take water and waveraet with salt and test again whether it be too little or too much [salt] and then hang it over the fire and let it come to the boil before you lay the fish therein. When the fish is in it so let it boil well. When it is well cooked take it off the fire. And you must let all sweet fish stand in their waveraet or in their broth because in it they will not go bad. You shall also know that one should not boil pike in it but in wine or at least in half wine and half water, with also a little vinegar added, because it [i.e. the fish] takes its [i.e. the vinegar's] character in and one may let it stand in its broth if one wants.


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