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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To boile diuers kindes of fishes. Bret, Conger, Thornebacke, plaice, fresh Samon, all these you must boyle with a litle faire water and vineger, a litle salt, and bay leaues, and sauce them in vineger, and a little of the broth that they are sodden in with a little salt, and as you see cause shift your sauce, as you do beefe in brine, and also fresh Sturgion, seeth it as is aforsayde, and sauce it as yee did the other, and so yee may keepe it halfe a yeare with chaunging of the sauce, and salte Sturgion seeth it in water & salt, and a litle vineger, and let it be cold, and serue it foorth with vineger, and a litle Fenell vpon it but first or yee seeth it, it must be watered.