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For All Those fysshes Above Wrytten Yf They Muste Bee Broyled


This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

For all those fysshes above wrytten yf they muste bee broyled, take sauce for them, butter, peepper and veneger and boyle it upon a chafyngdyshe and then laye the broyled fyshe uppon the dysche; but for Eeles and freshe Salmon nothing but Pepper and vyneger over boyled. And also yf you wyll frye them, you muste take a good quantitie of persely, after the fyshe is fryed, put in the persely into the fryinge panne, and let it frye in the butter and take it up and put it on the fryed fyshe, and frye place, whyttinge and suche other fyshe, excepte Eles, freshe Salmon, Conger, which be never fryed but baken, boyled, roosted or sodden.

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