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pike Hotpot (chaudree)

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Pike Hotpot (Chaudree). First, to prepare the pike, you must draw its guts out through its ear, and remove the bitter parts, and then put the guts back inside, and then roast it on the grill. If the pike is small, it may be roasted whole: and if it is larger, it can be sliced across in several places, and thus roasted. Then have a lot of saffron, long pepper, clove and grain, and let it all be ground up well and mixed with verjuice, wine, and a very small amount of vinegar, almost none, ground and removed from the mortar; then have toasted bread moistened with pea water or fish stock, or half wine half verjuice, and let it be ground, then put through the sieve, and all set on together to boil and place over the pike on dishes, and it should be yellow.


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