197. Bonito 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 "197. Bonito 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:

197. Bonito in Casserole. If the bonito is small do not bother to cut it; if it is large and thick, make of it pieces as big as three fingers; and then take the spices: know that they are pepper, and ginger, and galingale, and saffron, and salt. And all this being well-ground, cast it on top of the slices of bonito; and then cast in all herbs which are: marjoram, and parsley, and mint, upon the casserole, and let it go to the oven with all its preparations upon good coals; and let the casserole be well covered; if not, put it in the oven; and then cast in a little verjuice, and orange juice, and oil.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.

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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:197>. Accessed on June 7, 2020, 1:52 am.

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