Dish made with Sarda (Pilchard)
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Dish made with Sarda (Pilchard)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Dish made with Sarda (Pilchard), One of the Good Classes of Fish. Take what you have on hand of them, scale and cut up if large, or [if small] filet them. Boil and wash, then fry in the pan with fresh oil until browned, and do not sprinkle with flour; then take out of the pan and put in a tajine. Pour on vinegar and of murri naqî' a little, pepper, coriander seed, ginger, cinnamon, some cumin, thyme, citron leaves, prunes soaked in vinegar and cover with plenty of oil; put in the oven and when the sauce has dried, take out and leave to cool and use.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on December 16, 2019, 1:16 am.

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