These are three similar types of mullet.
Clean the stomach of the fish, and wash them well, then put them in the pan, with salt on top, then water, and cook them; and eat them with cameline sauce; or, if you wish, the shoulders should be split along the back, and then wash them, and put them to roast, plunge them often in verjuice and spice powder.
For cameline, pound ginger, plenty of cinnamon, clove, cardamom, mace, long pepper if you like, then sieve bread soaked in vinegar and moisten all and salt it to taste.
© 1977 Anne Willan. All rights reserved.