195. Boiled Dentex
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 "195. Boiled Dentex". [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:

195. Boiled Dentex. Take a dentex, clean and washed, make pieces of it; and take the head, and cook it with water, and salt, and good herbs; and then take the dentex and let it go to cook; and you will take chestnuts, and apples, and almonds, and a good piece of its own flesh and a crustless piece of bread, and all this is well-ground and blended with its own broth and strained through a woolen cloth; but when you strain the almonds and all these things, also put bread soaked in orange juice or in vinegar. Then you will take all spices, but not saffron and cinnamon; and then cook this sauce; and you will cast it in that broth that was with the fish that was boiled; and when the sauce boils, put it into the pot; and when you want to eat, prepare the plate with the food, and cast on top of it all herbs, finely cut; and if you do not wish to make this sauce, take vinegar and all spices, and the cut herbs, and all this should be mixed when the fish is boiled, only in water and salt; and prepare the plate and cast that light sauce on top.

And know one thing, that every time you cook a fatty boiled fish, you should cast in a glass of vinegar to cook because it will make it firm, and protect it from becoming stained.

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:195>. Accessed on February 23, 2020, 9:25 am.

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