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197. Bonito 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

197. Bonito in Casserole. If the bonito is small do not bother to cut it; if it is large and thick, make of it pieces as big as three fingers; and then take the spices: know that they are pepper, and ginger, and galingale, and saffron, and salt. And all this being well-ground, cast it on top of the slices of bonito; and then cast in all herbs which are: marjoram, and parsley, and mint, upon the casserole, and let it go to the oven with all its preparations upon good coals; and let the casserole be well covered; if not, put it in the oven; and then cast in a little verjuice, and orange juice, and oil.


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