187. Swordfish in crust
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 "187. Swordfish in crust". [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:

187. Swordfish in crust. Take the swordfish, and being well-cleaned and washed, cut it into pieces or rounds; and make the empanadas in the manner that you wish; and take the spices which are long pepper, and ginger, and salt, all well-ground, and cast it upon the rounds of the swordfish. And being put into its empanadas with its spices, and its preparation, let it go to the oven to cook. And when they wish to eat, cast a little juice of oranges or unripe grapes, mixed with rosewater, and before putting it in the oven, cast on a little oil.



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]

swordfish
pepper
ginger
salt
oranges
grapes
rosewater
oil


[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]


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:187>. Accessed on April 8, 2020, 1:21 am.




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