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pike


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

Pike. It should be boiled in vinegar, wine and water; for its sauce, Mustard Sauce. [Note than any fish should be thoroughly cleaned of its scales.]

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Recipes with similar titles:

Pike (Le Viandier de Taillevent)

223 PIKE (Libre del Coch)




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