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232. Dried Or Cured Conger Eel


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

232. DRIED OR CURED CONGER EEL. You must take the conger eel which should be very good and very white, and cut it into pieces as big as a hand. And wash it two or three times in a good manner with hot water. And then tie it with a thread. And set it to soak in cold water which is very clean. And it must be cooked with this same water. And this must be done the night before you cook it. And in the morning, early in the morning, set it to cook in a clean pot with the water in which it soaked. And cast into the pot a good spurt of oil which should be good, and an onion cut up with a small handful of parsley, and a quantity of heads of garlic, well-cleaned of their primary skin or rind; and then take a few almonds, and as many hazelnuts, and as many walnuts, which should all be toasted. And grind them all together in a mortar, with a crustless piece of toasted bread soaked in the broth of the aforesaid conger. And a piece of the same conger, and the parsley, and the onion, and the garlic; and all this mixed and ground together and blended with the broth of the conger; and then strain it through a woolen cloth or a mill which is a press. And when it has been strained, cast in half an ounce of common sauce. And then set it to cook on the fire. And stir it constantly in one direction without ever resting. And when it is cooked, and you want to prepare dishes, make the sops very thin, and stew them or steam them with the broth. And then remove them from that broth. And cast the sauce over the sops; and put them on the table; and the conger also with its separate plate.

And there are some who serve it as soon as it is cooked, and others who cast the sauce on top, but the best way is as I said before.

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