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210. mullet 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

210. mullet in crust. After scaling and cleaning the mullet well, take spices, which should be pepper, and salt, and a little ginger; and all this should be well-ground and sprinkled over the mullet; and make the empanadas in the same shape as the mullet, or however you wish; and your empanadas being made with your spices within, and all your provisions with your oil, cover the empanada; and leave your hole on top of the cover and through it cast the oil inside, and carry it to cook in the oven.


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