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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

Roast flounder, Wallachian style. Wash the flounder, but don't peel off the scales, take out the intestines and add some salt, put it on a hazel branch, and once it's cooked, put it on pine branches and serve it to your lord.