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185. barbel In 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

185. Barbel in casserole. After the barbel is well-cleaned and washed, cut it into round pieces about two fingers in thickness; and take the spices which are pepper, ginger, and saffron and salt, all well-ground; and put the barbel in the casserole with the spices, and the salt, and a little oil, and let it go to the fire over good coals; and then take raisins, and almonds, and a little dry coriander, and all the good herbs; and all this should go into the casserole and cook it until it is well-cooked.

And if you want to eat the barbel boiled, take a pot with water; and when it boils, cast the barbel inside; and make your thin sauce, which is vinegar, and all spices, and all good herbs; and when the barbel is cooked, have ready the plate with the foods and cast on the said juice with the said herbs; and make it in such a manner that it is just a little sour and colored with saffron.

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