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218. Bogues 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

218. BOGUes in casserole. Scale the bogues; and being cleaned and washed, take all common spices, and all the good herbs finely cut, and take raisins and almonds, and dates cut into quarters if you have them, and put all this in the casserole with your oil; and when it is nearly half cooked, take a few chestnuts, and an equal amount of walnuts, and a crustless piece of bread, and grind it all very well; and strain it with a little vinegar and water, and then cast it into the casserole; and when they want to eat, put the bogues on the plate, and cast the sauce on top with all the things that were there; and if they want to eat them boiled and roasted, and also fried, eat them with vinegar and pepper.

But this fish is better in casserole than in any other manner.

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