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200. conger eel 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

200. Conger eel in casserole. Take conger eel, well-cleaned, cut into pieces, and put it in a casserole with your spices mixed with salt; and cast them upon the fish with all the finely shredded herbs, and with a little oil, and raisins, and almonds, and pine_nuts; and let it go to the oven to cook.


Other versions of this recipe:

Moray eel in casserole (Libre del Coch)

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