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199. Fresh conger eel 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

199. Fresh conger eel in crust. The conger eel needs to be scalded, and cut it with a knife because there are many who flay it, and it is worth more scalded than flayed; [when it is] clean and washed put these spices: pepper, more than the others, and a little ginger, and salt, and all this should be well-ground. And then cut the conger into pieces so that it does not break the empanada, because there are some which are big and others which are little. And in this way, according to [the size of] the conger you must make the empanada; and place it inside like a ring or a spiral; and cast on these spices, and the salt on top, and then cover it; and let it go to the oven to cook with your oil.


Other versions of this recipe:

Moray eel in crust (Libre del Coch)

Eels in pies (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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