207. TUNA OR TUNNY IN CASSEROLE
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "207. TUNA OR TUNNY 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:

207. TUNA OR TUNNY IN CASSEROLE. Take the eyes of the tunny, and the best of the entrails which are eaten from it and put it in a casserole with raisins, and almonds, and pine_nuts, and a little oil, and orange juice, and take all these spices and all herbs which are: parsley, and mint, and marjoram, and all cut very small; let them go into the casserole with the aforesaid spices; and the almonds should first be scalded; and let it go to the oven.

The royal sauce is made with garlic and oil.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

tuna
tunny
raisins
nuts
pine_nuts
oil
oranges
herbs
parsley
mint
marjoram
garlic


[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]


Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:207>. Accessed on July 25, 2024, 3:18 am.