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209. tunny 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

209. Tunny on the grill. Take from the tunny the part near the belly, well-cleaned, and grease it with oil; and also grease the grill, and set [the tuna] to roast over a few coals, and grease them from time to time with oil; and then make your thin sauce with water, and salt, and oil, and orange juice, and pepper, and all the good herbs shredded or cut small; and when they want to eat, put your fish on the plate and cast that sauce on top; and if you wish to make another sauce, such as arugula or another, let it be according to your pleasure.


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