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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

lxxvj - Brasele. Take Dace, Troutys, and Roche, an roste hem on a gredelle; than sethe in Wyne, and caste Veryous ther-to, powder of Gyngere, and Galyngale, and dresse it yn.