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204. moray 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

204. Moray eel in casserole. Prepare the moray eel just like the conger eel; and cut it into pieces; and cut off the tail, because the fish bones always descend to the tail; and then take the spices which are necessary, and all the good herbs finely shredded or cut, and salt, and almonds, and raisins, and pine_nuts; and let all this go into the casserole with a little oil; and the almonds should be scalded; and let it go to the oven to cook.


Other versions of this recipe:

Conger eel in casserole (Libre del Coch)

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