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205. moray eel On The Grill


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

205. Moray eel on the grill. Scald the moray eel just like the conger eel; and if it is alive, flog it vigorously because all the fish bones will descend to the tail; and if you want to fool your companion, give him the tail to eat; and then remove the head, and cut it into pieces as large as a palm; and then grease the grill with oil. And set the moray to roast; and frequently grease it well with oil.

And there are also many who grease it with garlic and oil. But each one cooks it according to his appetite. Because there are many lords who do not eat garlic and oil, and others who do eat it. And returning to the topic of making the thin sauce which is customarily made for roasted foods, which is orange juice, and ginger, and oil, and a little water. And put all this into a little pot with salt, and all the good herbs cut small; and when they want to eat, put the food on the plate; and cast your sauce on top.

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Other versions of this recipe:

Conger eel on the grill and on the spit (Libre del Coch)




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