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flounder 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

Flounder with spicy sauce. My master didn't teach me this, I cooked this myself; I cooked it with spicy sauce. Other foreign nations cook it in lots of different ways, but we, Hungarians, this is how we do it, for there are chefs today that don't even know what to do with a flounder, and if you learned how to cook this, you will not need this book. Whale. We could talk about the roes of the whale, but they have no shell. They carry their roes in wax; take it out from the wax, slice it like you'd slice an Italian sausage. Put it into a little plate, and when you're about to serve it, pour some strong rose vinegar, add some black pepper and tree oil. Herrings are the next.


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