Search Results

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

186. Shad in crust. The shad needs to be fresh and very well scaled and clean. And then put it in the crust. And take the spices for the shad which are pepper, and a little ginger, and salt, all well-ground, and cast upon the shad; and being put in the empanada with oil, let it go to the oven to cook. And if you want to eat it cold remove the broth, because to eat any sort of empanada cold, it is necessary to remove the broth, because with it, it is not possible to preserve it well.

And if you wish to eat it boiled or roasted (however, it is not desirable to eat it boiled in any fashion, but rather in crust or roasted), and if you wish to roast it, you need not remove the scales, but rather open it and put it on your grill. And before you put it upon the fire, grease the grill with oil, so that it does not stick to it. And put it on the fire, and do not give it much fire at the beginning, but turn it little by little, and each time you turn it, grease the grill with oil. And then make your thin sauce with orange juice, and oil, and a little water, and salt, and all the herbs cut quite small; and put it on your plate; and [cast] your sauce over it. And in this manner you cook freshwater fish.