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213. Boiled mullet

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

213. Boiled mullet. The mullet being washed and well-cleaned, set it to cook in a casserole with water and salt and make it boil, and cast in a little oil, and when it is cooked make your sauce with a few almonds, and a crustless piece of bread, all this should be well-ground, and strain it with vinegar and with your broth from the mullet, and then cast in all common spices, and all the shredded herbs and cook all this, and then cast it over the mullet.

Or you can make the thin sauce with vinegar, and common spices, and with your crumbled herbs, and cast all this in a little pot; and when they want to eat, prepare the fish on your plate and cast this sauce on top.

But as for me, I tell you that I would prefer the mullet in crust, or in casserole, or on the grill than in any other manner; and I do not think that anyone will say the contrary.


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