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206. tunny Or tuna In Crust


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

206. Tunny or tuna in crust. The tunny or tuna needs to be fresh; and cut it into round, thin wheels of three fingers [in thickness], and then wash it very well, and cast upon the wheels: pepper, and salt, and ginger, and a little saffron; and all this should be well-ground; and then make the empanadas and cast a little oil inside and cover it, and let it go to the oven; and if they wish to eat it cold, remove the broth, as I have said in other chapters, because with the juice you can not keep it long.

And tuna is commonly eaten in this manner.

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