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This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at

Plaice, flounder, cooked in water, with a wine sauce. Item, plaice, flounder with a galentine of sage and parsley and cinnamon and ginger and other spices, tempered with vinegar.


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