187. Swordfish in crust
Prepared for [event name] on [date]
by [name]

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


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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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