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188. swordfish 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

188. Swordfish in casserole. After cleaning and washing the swordfish well, make of it slices or rounds as thick as two fingers; and take spices well-mixed with good herbs which are moraduj which is marjoram, and parsley, and mint, and set it to cook over the coals or in the oven; and when it begins to boil, cast in blanched almonds and raisins. And let everything cook together, and cast in a little verjuice or orange juice. But before it is put in the oven, cast in a little oil.


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