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211. mullet 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

211. mullet in casserole. The mullet being well-washed and cleaned, put it in a casserole with your oil, and all common spices, and all the good herbs cut finely or shredded; and cast all this in the casserole with the mullet; and if the mullet is very large and thick, make pieces of it; and if you wish to eat it with rice it is very good, and with your spices; and if they eat it with rice, cast in a half spoonful of fat.


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