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plaice


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

Plaice. Cleaned through the back below the gill, washed well, and cooked like red mullet; eaten with Wine and Salt Sauce. If you wish it in a pottage, cook it without flour.

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