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192. sturgeon, Which Is pike, Grilled Or Boiled


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

192. Sturgeon, which is pike, grilled or boiled. Take a pot with water and salt, and all herbs: parsley, and mint, and marjoram. And when all this has boiled, you shall cast in the head or the tail of the sturgeon, or whatever you desire, so that it boils. Then cast in a little oil; and when the fish is nearly cooked, remove half the water; and then take all spices and a good glass of vinegar, and cast it all into the sturgeon; however, let it not have much water, because with that broth you have to make the pottage for that dish; and cast finely shredded or chopped herbs on top and a little ground ginger.

And if you wish to eat the sturgeon roasted, take the part from near the stomach, which is the middle of the body and grease it little by little with oil. And then roast it on the fire over coals. And then make your orange juice, and oil, and pepper, and salt, and a little water, and all the good herbs cut small; and when they want to eat, put the food on the plate; and cast on the juice with the herbs on top of the said fish.

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