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[23]
To make another ieleye. Take fish and [24] cut them in pieces according to
whether you want them small or large, [25] but it must be washed very
clean, then it [26] must be dried very well from the water. Then [27] take
the half [i.e. half that quantity in] wine and the third [i.e. a third of
that quantity in] [28] vinegar. You will boil the aforesaid fish well in
this, [29] and see that you skim it clean, and [30] remove all the scum so
that you take off all the white and [31] there is none left, and let it
boil [*A4r] until it is enough. So take it out of the water and [2] let it
drain well in a colander or on a [3] wooden mat where it may drain well.
Then take [4] spices that are strong. That is, lots of galingale - some
[5] do not put galingale in, but other spices [6] - much saffron, nutmegs,
ginger, grains of paradise, mace and [7] grind it up small in a mortar,
each by itself or [8] all together, to a powder, and put it through [9] a
strainer with the broth in which the fish was boiled. [10] Whoever also
wants to, takes the scales or a piece of the skin [11] of the fish and
cuts it up and puts [12] it into he broth and one shall let that simmer
until it is reduced almost [13] to a third or a little less. And when it
is [14] boiled lay the fish in dishes as they [15] ought to lie. That is,
with their scales on the [16] bottom and with the insides outwards. Then
take [17] as many dishes as you want to make and fill them [18] with fish.
Then you shall pour the sauce over them and [19] let them cool and so you
will set them where they may [20] keep cool. |
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