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217. Chub mackerel


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

217. CHUB Mackerel. Open the mackerel, and having well-cleaned and washed them, take all common spices, and all the herbs except marjoram. Then take raisins, and almonds, and pine_nuts, and toasted hazelnuts, and all this together with the herbs; and with the other things, put it in the casserole with a little oil; and when the mackerel are half cooked, take a few hazelnuts and new raisins cleaned of their seeds, and grind it all together, and let it go into the casserole; and if you wish to cook them in another manner, such as roasted, you must cook them in the same manner as the sardines; and doing it in that manner, you cannot err.

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