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191. sturgeon Or pike 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

191. Sturgeon or pike in casserole. Clean the sturgeon very well and cut it into rounds as big as a hand; and then take the spices which are pepper, ginger, and a little saffron; and take all herbs, parsley, and marjoram, and mint and a little dry coriander, and let all this be well-mixed. And then put the sturgeon in the casserole with the said spices, and salt, and oil, and the herbs, and let them go to the fire over coals; however, the casserole should be well covered; or if not, let it go to the oven, and cast in oil.

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