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Roasted salmon


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

Roasted salmon. Wash the salmon in vinegar and strong wine, they should be the same amount. Let it soak for half an hour, then add some black pepper, a bit of carnation and some nutmeg flower, slice them into small pieces with a bit of black pepper, put it on the fish, roast it on the skewer. Make some sauce by warming some butter, put some of the previous spices into it, then add some lemon, grated bread, half of it should be wine and vinegar, and slice some sage and parsley. Let it cook, pour it onto it, paste some sage onto the fish. The salmon requires less time to cook than other fish. If you want to serve it when hot, pour the sauce onto it when it's hot; if you want to serve it when cold, still pour it on top so that it will be wet and the bread will remain white. Then add some cinnamon, sugar, ginger, corn and grapes, or you could make another sauce from this. The next are the weatherfish.

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