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181. salmon pie


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

181. Salmon Pie. You must take the salmon, well-cleaned and washed, and take your spices, which are long pepper, galingale, and ginger, and all this well-ground with salt, but in such a manner that there is not too much spice, but moderate; then make the empanadas, and put the salmon inside. And cast the spices on top and beneath, and all over. And then cover the empanada and let it go to the oven to cook; and when it is cooked, if you wish to eat the salmon cold, make a hole in the empanada under the bottom crust so that the broth comes out, because with it, it cannot be kept well.

And you must know that the salmon ought to be eaten in the month of October when it starts to get cold.

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