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garfish


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Garfish. Cleaned through the gill and roasted; eaten with Cameline [Sauce].

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Recipes with similar titles:

Crayfish (Le Viandier de Taillevent)




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