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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

214. Escorfeno in casserole. This fish is not good except in casserole or boiled; and if you want to roast it, take the escorfeno, and after cleaning and washing it, cut it into pieces if it is very thick or large; and take all herbs, and shed them finely, and put everything inside the casserole with a little oil, and let it go to the oven; then cast in raisins, and almonds and chestnuts, and everything should go together into the casserole; and you can put in something sour if you wish.