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225. Pottage Of Squid And cuttlefish

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

225. Pottage of squid and cuttlefish. Squid and cuttlefish should be very well-washed and clean; and then gently fry them -- and not completely -- and when they are almost half cooked, take them out of the frying-pan. And put them in a pot; and then take blanched almonds, and raisins, and pine_nuts; and then take a few toasted almonds, and grind them and strain them with a little vinegar watered down with fish broth if you have any; if not, cast in a little water so that it will not be very strong; and when the raisins and the almonds are slightly fried with the squid or the cuttlefish, take them and finish gently frying them [the fish], however they must be cut into pieces, and when this is done, prepare dishes.


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