|
|
[23]
To boil all kinds of salt fish. Take [24] water that is not hot and boil
it [i.e. the fish] without [25] flavouring and when it is cooked so take
it out of the broth [26] because it may not stay in its broth, except for
[27] cod, which you may let stand in its broth [28] if you want. Haddock,
plaice, Rhine fish, all freshwater fish [29] herring, all these aforesaid
fish one lets stand in their [30] broth because they take the best flavour
from it. |
|
|