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Random Medieval Recipe of the Day:

Tench with pepper [sauce] in this way. Heat them in warm water and leave them so that the skin comes off. Cut the fish lengthwise in half just as a side of bacon. Fry [the fish fillets] and add butter to your pepper [sauce] or other fat. [Wel ende edelike spijse (Dutch, late 15th c. - Christianne Muusers, trans.)] (permanent link)