Whole fish pie

(Recipe #13, page 121)

Scale small pickerel or other fish and debone them as follows: slit them down the back with a sharp knife, clean them out, separate the flesh from the bones, and cut off the head from the backbone, leaving the skin whole. Then marinate and stuff them, and arrange them on a bottom crust of pastry covered with slices of pork fat.

Translated by David Green.

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