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216. sardines 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

216. Sardines in casserole. You must take the thickest fresh sardines, and wash them with many waters; and then take pepper, and a little ginger, and saffron, and all this ground. Then take raisins, and almonds, and pine_nuts, and all the good herbs, which are parsley and mint. And then take the sardines and the spices, and all mixed, and with the almonds, and raisins, and pine_nuts, casting it all into the casserole with a good quantity of oil, and let it go to the fire over coals; and if not, to the oven.

But they are better over coals, because in the oven they cook above and below and throughout; and the sardines, to be made in this manner, should not endure the heat of the oven, but rather coals, and few of those, because they will cook at your pleasure; and if you wish to eat them in another manner, such as fried, they should be eaten with pepper, and a little vinegar or orange juice; and if you want to eat them roasted, they should be eaten with orange juice, and oil, and salt, and a little water, and pepper, and all the herbs except moraduj which is marjoram, which is also called malgilana.

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