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Spiced Fish England, 1378

1 1/2 lb Pike/ other firm white fish cut into 4 or 5 chunks
2 tb Flour
4 tb Olive oil
1/2 c Honey
3/4 c Vinegar
1 sm Onion; chopped
3 Cloves
1/2 ts Ground mace
1/4 ts Black pepper

Dust the fish chunks with flour. Fry in the olive oil until crisp and light brown. Put the fish pieces into a 4-pint (2-1/2 cup) saucepan. Cover with the honey and vinegar, chopped onion, cloves, mace, and pepper. Simmer until the fish is tender. Serve over boiled rice. The original: For to make egardusye: Tak Lucys or Tenches and hack them small in gobbets and fry them in oil de olive and seeth nym vinegar and the third part of sugar and minced onions small and boil altogether and cast therein cloves, maces, & quibibs and serve it forth.

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