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202. conger eel On The Grill And On The Spit


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

202. Conger eel on the grill and on the spit. If the conger eel is small and you want to roast it on the spit, it is not necessary to cut it into pieces, only pass [the spit] through the middle; and doing this as is customary; and then take a cane and break it in half, and make it so that one piece is at one end and the other [piece] at the other [end]; and tie it with a thread, in such a manner that it cannot fall, and grease it frequently with oil; and if you make it on the grill, cut it lengthwise according to the measure of the grill; and in this way make it according to your pleasure; and then make your thin sauce with orange juice, and with pepper, and salt, and oil, and with all the good herbs cut small; and this should be put into a small little pot; and when they want to eat, cast the food on the plate, and cast on the aforesaid sauce.

autodoc



Other versions of this recipe:

Moray eel on the grill (Libre del Coch)




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