Title: Playce Ysod - Poached Plaice with Mustard Sauce Medieval
Categories: Medieval Ethnic Seafood
Yield: 4 Servings

		Fresh whole plaice or cod, about 3 pounds
3	c	Water
1/2	c	Chopped parsley
1/2	ts	Salt
1/2	c	Ale
SAUCE
1	c	Spicy mustard
4	tb	Ale
1/2	ts	Salt
1/2	c	White bread crumbs
OPTIONAL
1/4	c	Oil or clarified butter for frying instead of boiling
Boil	wat	er, 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

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