Preparing Fish Roe
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 "Preparing Fish Roe". [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:

Preparing Fish Roe. Take what you can of the roe of a big fish, boil it lightly and wash it; if you want, leave it or cut it and put it in a stew pot with coriander seed, pepper, cinnamon, ginger, some murri naqî ' and a quantity of oil; break eggs into it and mix it all, beat it and put it into the tannur; when it is cooked, take it out and let it cool; cut it in pieces and chop on top rue or mint. You might fry it in the frying pan with oil; then put it in a sauce of vinegar and oil. And you might make it as a râhibi in the oven with onion and oil.
It is known that fish is slow to digest and not agreeable to those with phlegmatic temperaments and moist bodies, but agreeable to those of hot and dry temperaments. It is very quick to spoil if it is not digested much, unless you make it, according to this mentioned recipe, with medicinal plants. It is prepared it with vinegar and murri naqî' and covered with a quantity of oil after boiling with water and salt, as indicated, until the scum [literally, phlegm] leaves and it is easy to eat. After this you should use a little of syrups or thickened fruit juice and so on that can mellow it, adjusting it to the temperament of the user, his age and his custom.

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.
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