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187. swordfish 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

187. Swordfish in crust. Take the swordfish, and being well-cleaned and washed, cut it into pieces or rounds; and make the empanadas in the manner that you wish; and take the spices which are long pepper, and ginger, and salt, all well-ground, and cast it upon the rounds of the swordfish. And being put into its empanadas with its spices, and its preparation, let it go to the oven to cook. And when they wish to eat, cast a little juice of oranges or unripe grapes, mixed with rosewater, and before putting it in the oven, cast on a little oil.


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