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184. barbel In Crust


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

184. Barbel in crust. Take spices which should be pepper, ginger, and salt, all well-ground, and make the empanadas. And put the barbel in them, well-cleaned and washed, with the said spices, and carry them to the oven. And if you wish to cast in a little orange juice or rosewater, it will not lose anything; and before the empanada goes to the oven, cast in a little oil.

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