Serves:

Ingredients:

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

Method:

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.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc.
1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett