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During the Middle Ages, stews were often attached to monasteries, to supply fish over the winter.
- Nash, Colin (2011) The History of Aquaculture p. 28–29, John Wiley and Sons. ISBN 978-0-8138-2163-4.
- Woolrych, Humphry William (1853) A treatise of the law of waters p. 133, T & J W Johnson.
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