210. mullet in crust
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 "210. mullet 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:

210. mullet in crust. After scaling and cleaning the mullet well, take spices, which should be pepper, and salt, and a little ginger; and all this should be well-ground and sprinkled over the mullet; and make the empanadas in the same shape as the mullet, or however you wish; and your empanadas being made with your spices within, and all your provisions with your oil, cover the empanada; and leave your hole on top of the cover and through it cast the oil inside, and carry it to cook in the oven.

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]


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:210>. Accessed on October 21, 2019, 12:08 am.

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