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201. Boiled conger eel

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

201. Boiled conger eel. The small conger eel is not good except for roasting; and if it is very thick, you can make a boiled plate of it; and so take the conger eel, well cleaned, and scald it with boiling water; and then cut it into thick pieces; and then put a pot with water on the fire; and when the water boils, cast the conger inside; and cast in a lot of salt because it gives the fish flavor.

And consider, do not forget that when you cook a thick fish, cast in enough salt and a good cupful of vinegar, because vinegar makes the fish firm; and always do this to keep it firm within the broth and to give it flavor; and when the conger is cooked, make the sauce for boiled conger.

First, take almonds which have not been peeled, and grind them in a mortar with a few hazelnuts, and with a crustless piece of bread; and all this should be well-ground, and blended with white vinegar, and with broth; and strain it quite thick through a woolen cloth; and this sauce needs to be sour; and then cast in all spices, and all herbs cut small; and when they want to eat, make the sauce boil with all this; and then throw away the broth in which the conger was cooked, and cast the sauce on top of the boiled fish.


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