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Braised Fish England 15th Century

2 Trout
1/2 c White wine
1 tb Verjuice
1/4 ts Ginger
1/4 ts Galingale (opt'l)

Grill the fish until brown, then simmer in a chafing dish with the verjuice and the other ingredients until the fish flakes easily and is cooked. Put the fish on a warm serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.

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