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182. salmon Casserole


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

182. Salmon Casserole. You must take the clean and well-washed salmon, and put it in a casserole with your spices which are galingale, and a little pepper, and ginger, and saffron, and all of this well-ground, and cast upon the fish with salt, and a little verjuice or orange juice. And let it go to the fire of coals, and then take blanched almonds, and raisins, and pine_nuts, and all herbs. That is, moraduj, which is called marjoram, and parsley, and mint. And when the casserole is nearly half-cooked, cast all this inside.

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