From Amiczo Chiquart, Du fait de cuisine (Savoy, 1420): To instruct the person who will be doing the Saupiquet, he should take onions and prepare them well, slice and chop them up very small; then he should get well-clarified oil and sauté his onions properly in it, then drain away the oil so that none is left. Then he should get a good clean kettle and very good wine, and put in enough for the amount of fish he has already fried; then he takes his spices—ginger, grains of paradise, saffron, and pepper—all in appropriate amounts for the quantity of fish that is to be eaten with the saupiquet. He should flavor it well but lightly with vinegar, and with salt too.
