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Dish Made With Sarda (pilchard)

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Dish made with Sarda (Pilchard), One of the Good Classes of Fish. Take what you have on hand of them, scale and cut up if large, or [if small] filet them. Boil and wash, then fry in the pan with fresh oil until browned, and do not sprinkle with flour; then take out of the pan and put in a tajine. Pour on vinegar and of murri naqî' a little, pepper, coriander seed, ginger, cinnamon, some cumin, thyme, citron leaves, prunes soaked in vinegar and cover with plenty of oil; put in the oven and when the sauce has dried, take out and leave to cool and use.


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