FLAT SALTWATER FISH
139. Plaice.
Cleaned
through the back below the gill, washed well, and cooked like red
mullet; eaten with Wine and Salt Sauce. If you wish it in a pottage,
cook it without flour.
140. Flounder.
Prepared like plaice; eaten with Green Sauce. Scaled like plaice.
141. Soles.
Scald
them, clean them, and cook them in water like plaice. Eat them with
Green Sauce. Roasted without scalding if you wish; eaten with verjuice.
Some skin the back and fry it in oil without scalding.
142. Ray.
Clean
it through the navel (keep the liver), cut it into pieces, cook it like
plaice, and peel it; eat it lukewarm with Garlic Cameline [Sauce]. Some
make toasts from the liver and put harvest cheese very thinly on top –
this is good food and very tasty.
143. Turbot.
Cleaned and cooked like plaice, the back peeled, and then cut into pieces; eaten with Green Sauce or in Souse [Sauce].
144. Brill.
Prepared like turbot and (if you wish) peeled like ray; eaten with Green Sauce or in Souse [Sauce].
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