This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at
University of Michigan Digital General Collection
Turbot. Boil it, and because it is so soft, tie it to a reed tray and boil it gently in a large vessel; for its sauce, it takes verjuice, ground parsley, pepper and saffron on top.
Recipes with similar titles:
turbot (A Noble Boke off Cookry)
Turbot (Le Viandier de Taillevent)