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Poached Plaice with Mustard Sauce Medieval

Fresh whole plaice or cod, about 3 pounds
3 c Water
1/2 c Chopped parsley
1/2 ts Salt
1/2 c Ale
1 c Spicy mustard
4 tb Ale
1/2 ts Salt
1/2 c White bread crumbs
1/4 c Oil or clarified butter for frying instead of boiling

Boil water, parsley, salt, and ale. Poach plaice in that broth for 12 to 15 minutes, until it nearly flakes. Meanwhile, mix mustard, ale, salt, and crumbs to make a sauce. Briefly heat to a simmer. Serve fish with warm mustard sauce poured on.

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