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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Cooked tench. Cut it open and take out the intestines, pour boiling water onto it, wash it, cut it into two like the carp, wash it again especially on the inside, boil it, then pour out the water and pour some wine instead; boil it, put bread flour into it, then add some sugar, saffron and carnation. Cook eels like this.