The puree stands very well in white crockery. A Black Puree Take grapes, apples, pears, roasted or boiled, and sugar. A little meal, spices and salt. Disperse well with good wine. Boil in a pan.
Fish Do the offals out.
Clean and chop well, eight to the gallen . Boil the board of the fish down with water. Watch it down. Do the broth there. Pound the fish very well with almond milk and white bread softened in almond milk.