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196. Bonito 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

196. Bonito in crust. Take the bonito, and after scaling and cleaning it, cut in into round pieces as big as four fingers, and then make the empanadas. And take the spices which are pepper, and ginger, and salt, and all this well-ground; and you can put saffron if you wish; and then cast these spices upon the fish, and put it in your empanadas and let it go to the oven to cook. And the time to eat the bonito is the month of March; and when you have it to send it to the oven, cast on a little oil.


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