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198. Bonito 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

198. Bonito on the grill. Take the bonito and clean it and wash it, and if it is small, do not bother to make pieces of it, but above all the large fish is better than the small one, in such a manner that if it is thick cut it into round pieces. And let them go upon the grill, greasing it first with oil; and being put over the coals, greasing it bit by bit with your oil; and make your light sauce with herbs, and a little pepper, with orange juice and salt and oil, all well-mixed; and when they wish to eat, prepare the plate with the food, and cast this light sauce on top.

And if you wish to eat it boiled, it is not as good as the other way.

And if by chance, your lord wishes to eat it boiled, make it in this manner. Cook it with water, and salt, and your spices, except saffron, and with all the good herbs; and when the fish is cooked, and your lord wishes to eat it make this light sauce. Take vinegar, and all the spices, and blend it with the vinegar; and then prepare the plate, and cast this sauce on top.

And if you wish to make sauce with almonds you can do so.

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