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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

Burbot liver in salt. If you have many burbot fish. If you'd like to make your lord happy, take out the liver, cook it in salt, serve it when hot, then add some horseradish or mustard, if you have none, break some lemon and twist its broths onto it, and if you have no lemon either, then pour some rose or raisin water onto it, and if you lack these as well, then you may use white vinegar.