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231. Fried Dolphinfish

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

231. FRIED DOLPHINFISH. Scale the dolphinfish, and open it, and wash it, and fry it in oil; and take a little of your oil, and a little vinegar, and heat it well, and cast it on top.

And you must know that the pelaya and the dolphinfish are no good except fried.

The hake is a fresh fish that is eaten with pepper, and your shredded parsley on top; and it is also eaten with your parsley sauce; it is also eaten fried in oil with your pepper, and orange juice; and it is eaten in crust with your pepper and oil; and at times in casserole with your oil and spices, etc.


Other versions of this recipe:

Porpoise (Le Viandier de Taillevent)

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