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Inverted Eel

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

Inverted EEL. Take a large eel and skin it, then split it along its back the length of the backbone on both sides, in such a manner that you remove the backbone in one piece, head and tail all together, then wash and turn it to the reverse, that is flesh side out, and join it up loin to loin: and put it on to cook with red wine, then take it out and cut the thread with a knife or scissors, and set it to cool on a tile; then have ginger, cinnamon, clove, powdered cinnamon, grain, nutmegs, and grind and set aside: then have browned bread and grind very well, and do not strain it, but mix with the wine the eel was cooked in, and boil all in a pan on the fire, and add verjuice, wine and vinegar, and throw over the eel.


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