119. MOJI CASSEROLE
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "119. MOJI CASSEROLE". [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:

119. MOJI CASSEROLE. Take eggplants, neither very big nor very small, but middling, and open them in the middle and cast them to cook with your salt; and when they are well-cooked, drain them with a cloth which is rough; and then chop them a great deal, and cast them in a frying-pan or kettle and cast in a good deal of oil; and take toasted bread and grate it, cast it there within, and cast in aged grated cheese; and when it is stirred for a good while over the fire, have ground dry coriander, caraway, and pepper, and cloves, and a little ginger, and stir it over the fire; and cast in some eggs, and stir it over the fire until it is hard; and then take a casserole, and cast in a little bit of oil, and place it in [the casserole]; and beat some eggs with pepper, and saffron, and cloves, and some of the same toasted bread that is contained in the casserole, and some of the grated cheese; and make it thick and place it on top in the manner of a facing and put your yolks on it; and coagulate it in the oven or with a cuajadera, which is an iron pot-lid with coals on top, and when it is coagulated, remove it from the fire; and cast on top of it a dish of honey which is very good and your duke's powder . This same casserole can be made from chard or carrots.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

eggplant
salt
oil
bread
cheese
coriander
caraway
pepper
cloves
ginger
eggs
seafood
saffron
yolks
honey
podour
chard
pasternaks


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

carrots:


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:119>. Accessed on October 19, 2019, 6:18 am.




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