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Crucian carp With Spicy Sauce


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

Crucian carp with spicy sauce. Do it like I told you among the pikes and carps. Don't take out its roes, cook or roast the fish while its roes are still inside.

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