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207. Tuna Or Tunny 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

207. TUNA OR TUNNY IN CASSEROLE. Take the eyes of the tunny, and the best of the entrails which are eaten from it and put it in a casserole with raisins, and almonds, and pine_nuts, and a little oil, and orange juice, and take all these spices and all herbs which are: parsley, and mint, and marjoram, and all cut very small; let them go into the casserole with the aforesaid spices; and the almonds should first be scalded; and let it go to the oven.

The royal sauce is made with garlic and oil.

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