217. CHUB Mackerel
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 "217. CHUB Mackerel". [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:

217. CHUB Mackerel. Open the mackerel, and having well-cleaned and washed them, take all common spices, and all the herbs except marjoram. Then take raisins, and almonds, and pine_nuts, and toasted hazelnuts, and all this together with the herbs; and with the other things, put it in the casserole with a little oil; and when the mackerel are half cooked, take a few hazelnuts and new raisins cleaned of their seeds, and grind it all together, and let it go into the casserole; and if you wish to cook them in another manner, such as roasted, you must cook them in the same manner as the sardines; and doing it in that manner, you cannot err.



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]

[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
herbs
marjoram
raisins
nuts
pine_nuts
oil
suet
sardines


[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
[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:217>. Accessed on March 30, 2020, 9:15 am.




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