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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

Beluga with clean pepper. If the beluga is salty, leave it in water for a day, and when you're about to cook it, peel off the scales, boil it in clean water. Boil another pot of water, slice some onions and parsley roots. When it's time, pour it onto the fish and add some tree oil, black pepper and ginger.