188. Swordfish in casserole
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 "188. Swordfish in 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:

188. Swordfish in casserole. After cleaning and washing the swordfish well, make of it slices or rounds as thick as two fingers; and take spices well-mixed with good herbs which are moraduj which is marjoram, and parsley, and mint, and set it to cook over the coals or in the oven; and when it begins to boil, cast in blanched almonds and raisins. And let everything cook together, and cast in a little verjuice or orange juice. But before it is put in the oven, cast in 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:188>. Accessed on June 4, 2020, 11:05 pm.

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