Three Dishes from One Fish

From Küchenmeisterei (Nuremberg, 1485; recipe from 1490 edition): You want to make three varieties of food from one fish, but the fish stays whole in appearance. Cut a pike or otherwise another prepared fish in three or in four parts. Lay the first part on an iron and roast it. Cover another part in wine and spice. The third is salted. The fourth the tail is baked and the fish should be laid together each piece after another as if it was whole. The head first. After that the middle piece. After that the tail straight one on another and with much chopped parsley well sprinkled and set there. There should be set good salt or vinegar in many small bowls; a guest eats one piece then another as a surprise.