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208. Boiled tuna Or tunny

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

208. Boiled tuna or tunny. Take the head and the tail of the tunny, which is suitable to boil; and if not, from the part that you desire; set a large pot on the fire with water and much salt, and when the water boils, cast in the tunny and when it is cooked cast in a cup of vinegar into the pot because it will sustain it, so that it does not break in the pot with the broth; and then make this sauce.

Take a few almonds which should not be peeled and grind them with a crustless piece of bread. And take the liver of the tunny, or if not, a good piece of the tunny. And blend it with white vinegar, and strain it thickly through a woolen cloth; and then take all the spices, which are: pepper, and ginger, and a little saffron, all very well-ground and blended with good white vinegar, and cast it in the sauce; and this sauce needs to be made with vinegar, and not too much but moderately; and when you want to eat, then cook this sauce quickly; and having put the food on the plate cast the sauce on top; however, let the herbs be already in the sauce when you want to cook it.


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