This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at
James L. Matterer's website
Gurnard. Take hym and slytte A litill the wombe And take owte the guttys and and seth hym in sauce of salte water and ale the sauce is pepur And vyneAger.
Other versions of this recipe:
[Red] gurnard (Le Viandier de Taillevent)
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