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220. Wolffish In Crust

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

220. Wolffish in crust. Wash and clean the wolffish, and cut it in pieces, in such a manner than you can make a empanada of it; and take your spices: long pepper, and ginger, and salt, and everything being well-ground, cast it over the pieces of fish. And then finish your empanadas, and cover them and let them go to the oven with a little oil.

This fish is good in the months of June, July and August.

And if you want it in casserole, cut it in pieces as I said; and take a casserole, and common spices, and all the cut-up herbs and salt. And let all this go inside the casserole with the fish, with a little oil to cook in the oven.

And if you want to eat it roasted on the grill, divide it in half, in such a manner that it is opened from the top towards the bottom, and grease it with oil; and put it upon your grill and [with] coals underneath; and make your light sauce with orange juice, and pepper, and oil, and a little water, and all good herbs, well-crumbled with scissors, or a knife, or with your hands. And when the casserole is cooked, cast this on top.


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