Le Viandier de Taillevent - Translation - Flat Saltwater Fish

FLAT SALTWATER FISH

139. 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.

140. Flounder.

Prepared like plaice; eaten with Green Sauce. Scaled like plaice.

141. Soles.

Scald them, clean them, and cook them in water like plaice. Eat them with Green Sauce. Roasted without scalding if you wish; eaten with verjuice. Some skin the back and fry it in oil without scalding.

142. Ray.

Clean it through the navel (keep the liver), cut it into pieces, cook it like plaice, and peel it; eat it lukewarm with Garlic Cameline [Sauce]. Some make toasts from the liver and put harvest cheese very thinly on top – this is good food and very tasty.

143. Turbot.

Cleaned and cooked like plaice, the back peeled, and then cut into pieces; eaten with Green Sauce or in Souse [Sauce].

144. Brill.

Prepared like turbot and (if you wish) peeled like ray; eaten with Green Sauce or in Souse [Sauce].

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145. John Dory.

Cleaned and cooked in water like brill; eaten with Cameline Sauce. Roasted, split lengthwise from the head; eaten with verjuice. In a pie, powdered with spices; eaten with Cameline [Sauce].

146. Sea bream.

Scalded and cooked in water like turbot; eaten with Cameline [Sauce]. Roasted, without scalding; eaten with verjuice. In a pie, scalded and powdered with spices; eaten with Cameline [Sauce].

147. Dab.

Cleaned and cooked like plaice; eaten with Wine and Salt Sauce, or made into stew.

148. Salmon trout.

Peeled, head and all, and then cooked in water or roasted; eaten with verjuice.

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