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Espimbeche Of mullet

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

Espimbeche of Mullet. Shoulder, parboil and roast your mullet: then have verjuice and powdered spices, cinnamon and parsley: boil it all together, and pour it on the mullet.


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