199. Fresh conger eel 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 "199. Fresh conger eel 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:

199. Fresh conger eel in crust. The conger eel needs to be scalded, and cut it with a knife because there are many who flay it, and it is worth more scalded than flayed; [when it is] clean and washed put these spices: pepper, more than the others, and a little ginger, and salt, and all this should be well-ground. And then cut the conger into pieces so that it does not break the empanada, because there are some which are big and others which are little. And in this way, according to [the size of] the conger you must make the empanada; and place it inside like a ring or a spiral; and cast on these spices, and the salt on top, and then cover it; and let it go to the oven to cook with your 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]

203. Moray eel in crust. If the moray eel should be alive, take care that it does not bite you because its bite is poisonous; and it being alive, flog it well , because the fish bones all descend to the tail; and then scald it just like the conger eel, neither more nor less; and then wash it well with cold water and cut it into pieces; and take your spices: ginger, a little galingale, and salt, and all this should be well-ground and cast upon the cut-up moray; and make the empanadas; and cast a little oil inside and cover them, and let them go to cook in the oven. And being cooked, cast on a little orange juice. [Libre del Coch]

Eels in pies. Item, salted eels, cooked in water, with mustard. All freshwater fish which are cooked in water, are good with green sauce. Salted with mustard. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

[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]

seafood
pepper
ginger
salt
venison
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]

conger: A type of marine eel.


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:199>. Accessed on November 20, 2019, 5:24 pm.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:40>. Accessed on November 20, 2019, 5:24 pm.




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