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226. Octopus


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

226. OCTOPUS. Octopus is a very hard fish, and because of this it is flogged and beaten a great deal; and then wash it well, and put it in a pot to cook with an onion, and a little oil; and do not cast in salt because this fish by itself is salty enough, nor water either, because by itself it makes enough water. And this water becomes like a reddish broth; and if you want to cast in a few spices it will be better, and seal the pot well so that no manner of vapor comes out of it; and remove the intestine that it has in its head; and when you set it to cook, put in a little water.

And eat this fish with parsley sauce.

And similarly this fish is eaten after being well-beaten and flogged, cut to pieces, and roasted on a spit, repeatedly greased with garlic and oil; and then [served] with your orange juice, and water, and salt, and oil, etc.

It is also eaten in dishes, made into a pottage, cut into small pieces and gently fried with your onion, and oil, and honey, and spices, and your sourness from vinegar, and a crustless piece of bread and your almonds ground with the bread, and blended with your broth, and strained, and cooked in your pot; and then prepare dishes, etc.

autodoc



Recipes with similar titles:

Octopus (The Neapolitan recipe collection)




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