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Tumbe


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

TUMBE, RED MULLET, GURNET, RED GURNET, are gutted through the belly and washed very well, then put in the skillet with salt on them, and then cold water; (and thus it is for saltwater fish, whereas for freshwater fish the water must be boiling), then cook over a low fire, and take off the fire; let it cook again in its water and eat with cameline sauce. Always, red gurnet, in summer, split along the back through the shoulders, are roasted on the grill and dowsed with butter and eaten with verjuice. Note that tumbe is the largest, and is taken in English waters. Gurnet is the next largest, and both species are a tan colour. The red mullet is the smallest and the reddest, and the red gurnet is the thinnest of all and is tan, splotched, and of various colours; and all are the same kind and same flavour.

Item, red mullet are good cooked with verjuice, powdered spices and saffron.

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Item (Le Menagier de Paris)

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