from Cost of Furnishing the Suppley : Bristol Sept 1620. p. 285
“ffor garden seeds vzt.
Parsnip,carret, cabbage, turnep, lettuice, onyon, mustared and garlick xix s. viij d.”
If you are harvesting NOW make sure it’s just the scapes – leave those bulbs alone!
Use the garlic you harvested last fall, and have carefully tied up into traces and kept in a dark, cool place. Smelts or cusk – or dare I say herring or shad – would be just as nice as flounder or plaice in this recipe.
To dress Flounders or Playce with Garlik and Mustard.
Take flounders very new, and cut all the Fins and Tailes, then take out the guts & wipe them very clean, they must not be at all washt, then with your knife scotch them on both sides very grosly; then take the tops of Tyme and cut them very small, and take a little Salt, Mace, and Nutmeg, and myngle the Tyme and them together, and season the Flounders; then lay them on the Gridiron and bast them with Oyl or butter, let not the fire be too hot, when that side next to the fire is brown, turn it, bast it on both sides till you have broyl’d them brown, when they are enough make your sauce with Mustard two or three Spoonfuls according to discretion, six Anchovies dissolved very well, about half a pound of Butter drawn up with Garlick Vinegar, or bruised Garlick in other Vinegar; rub the bottome of your dish with Garlick. So put your sauce to them, and serve them, you may fry them if you please.
W.M. p. 86-7
 not available in Plymouth in 1627