Take kernels of walnuts, and cloves of garlic, and pepper, bread, and salt, and cast all in a mortar, and grind it small & mix it up with the same broth that the fish was sodden in, and serve it forth.

serves 10

0,5 dl ground walnuts

2 cloves of garlic

3 dl bread crumbs

1 teaspoon pepper

½ teaspoon salt

3 dl fish stock

Make fish stock if you don’t have stock already. Use for example 0,5-1 stock cubes for boiling water to make stock. Blend/grind in mortar everything together, heat and serve.

(Take a thousand eggs or more, II Volume, Ashmole MS. 1439)