Le Viandier de Taillevent - Translation - Freshwater Fish

HERE FOLLOW SOME FRESHWATER FISH

94. Large pike.

Cooked in water; eaten with Green Sauce. In galantine made like good Cameline [Sauce].

95. Pike.

Roasted; in Chowder with Pike. Fried; in pottage, or eaten with Jance [Sauce].

96. Bass.

Cooked in water; eaten with Green Sauce.

97. Barbels.

Cooked in water; eaten with Sour Pepper [Sauce]. Roasted; eaten with verjuice. Fried; in pottage, or eaten with Jance [Sauce].

98. Freshwater shad.

Smoked, salted, and then cooked in water; eaten with Mustard [Sauce], scallion, wine, or Green Sauce. Roasted; eaten with Cameline [Sauce].

Cooked in the oven; eaten with a bit of white wine and Spice Powder added to cook in the dripping pan in the oven (and some add Cameline [Sauce] and nothing else).

99. Carp.

Cooked in water; eaten with Green Sauce. [In galantine] like Lamprey in Galantine.

100. Perch.

Cooked in water and peeled; eaten with vinegar or parsley, or in Perch Mash. Fried; in Perch Stew.

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101. Tench.

Scalded in water [and cooked]; eaten with Green Sauce. Fried; in pottage. Roasted inside out; powdered with cassia powder and then plunged in vinegar and a bit of oil.

102. Bream.

Cooked in water; eaten with Green Sauce. Roasted; eaten with verjuice. In a pie, powdered with spices; eaten with fine salt.

103. Rudd.

Cooked in water; eaten with Green Sauce. Roasted; eaten with verjuice.

104. Eels.

Cooked in water; eaten with Green Garlic [Sauce]. Salted; eaten with Mustard [Sauce]. Roasted; eaten with White Garlic [Sauce]. [Cooked] inside out [in red wine]; eaten with Hot Sauce like Fresh Lamprey. In a pie, powdered with spices; eaten with White Garlic [Sauce]. Sometimes in pottage (as above among the pottages).

105. Trout.

Cooked in water; eaten with Cameline [Sauce]. In a pie; eaten with fine salt.

106. Small kind of eel.

Scalded and roasted; eaten with Green Verjuice [Sauce].

107. Loach.

Cooked in water with some cheese; eaten with Mustard [Sauce]. Fried; in Loach Stew (add some cheese while cooking if you wish).

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108. Gudgeon.

Cooked in water with some chopped onion; eaten with Mustard [Sauce].

109. Minnows.

Cooked in water with some chopped onion; eaten with Green Sauce or with good [Green? White?] Garlic [Sauce].

110. Bleaks.

Cooked in water; eaten with Mustard [Sauce].

111. Small lampreys.

[Roasted]; eaten with Hot Sauce like Fresh Lamprey. Cooked in water; eaten with Mustard [Sauce]. In a pie, powdered with spices; eaten with Cameline [Sauce] thrown into the pie.

112. River lampreys.

In soup as among the pottages. [In a pie]; eaten with Cameline [Sauce] thrown into the pie.

113. Crayfish.

Cooked in water and wine; eaten with vinegar.

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