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[10]
To boil carp or pike. Take water [11] and waveraet with salt and test
again whether it [12] be too little or too much [salt] and then hang it
over the fire and [13] let it come to the boil before you lay the fish
therein. [14] When the fish is in it so let it boil well. When it is [15]
well cooked take it off the fire. And you must let [16] all sweet fish
stand in their waveraet [17] or in their broth because in it they will not
go bad. You [18] shall also know that one should not boil [19] pike in it
but in wine or at least in half wine and half [20] water, with also a
little vinegar added, because [21] it [i.e. the fish] takes its [i.e. the
vinegar's] character in and one may let it [22] stand in its broth if one
wants. |
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