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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

Cuttlefish. Peel it, cut it into bits, put it in in iron pan with some salt, put it on the fire, stir it, and turn it over often until it is well cleaned. Put it in a cloth and squeeze it until it is dry enough. Fry it in oil (with onions added later so that they will not be too brown). Some flour it. When setting it out, add Spice Powder on top. Eat it with White Garlic [Sauce] steeped in vinegar. You can eat it in stew or pottage if you wish.


Other versions of this recipe:

CUTTLEFISH "CONREE" should be skinned (Le Menagier de Paris)

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