MC Logo

219. Anchovy 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

219. ANCHOVY in casserole. The anchovy is commonly bitter, and because of this you must remove the head together with the intestines and wash it, and clean it well, and then take all common spices, and also put in raisins, and almonds, and pine_nuts; and the almonds must be scalded and blanched; and then mix them with the raisins, and almonds, and pine_nuts, and with all the good herbs, and with the fish. And let everything be mixed in the casserole with a little oil. These casseroles are better to cook in the house than in the oven; and for the most part, they should be eaten in the month of April.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact