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189. swordfish On The Grill

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

189. Swordfish on the grill. Cut the swordfish as if you were going to roast it, and remove everything that is inside; and set it to roast on the grill, greasing it with oil, little by little. Then make your light sauce which is orange juice, and pepper, and oil, and salt, and a little water; and you will put all this in a small pot, and when they want to eat, put it on a plate; and cast on the said sauce with the other herbs: parsley, and mint, and marjoram.


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