[22] Pickle [mustard sauce] for carp. [23] Take the fat [upper
layer] from the oil or from the broth of [24] the fish if it was boiled[.]
if it lies in its broth [25][.] Then blow the fat off or skim it off with
a spoon. [26] Then take mustard and stir it well from underneath. [27]
Then you shall serve this sauce in sauce dishes. |