[18 cont.] Sauce for bream [Abramis brama]. [19] Take a bream and
roast it on a grid [20] or on a spit. Take for one bream half an [21]
ounce of ginger and half a waalpot of verjuice. [22] And when the bream is
half roasted then put [23] verjuice on it and a quantity of parsley and
any other good spice; put it all together in the sauces. [25] Thus is it
complete. |