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233. Hake Which Is Cured Fish


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

233. HAKE WHICH IS CURED FISH. You must take the cured fish which is the hardest and whitest that you can get, because it is good, and set it to soak the afternoon before if it is not soaked, and then scale it, and wash it. And make slices of it like a hand, and then set it to cook in cold water. And when it is almost cooked, remove it from that water in which it was cooking. And gently fry it a little, because the fish or hake is of such a quality that the more it is fried the harder it becomes; and then toast a few almonds. And grind them in a mortar with a crustless piece of bread soaked in vinegar, because this sauce needs to be sour and sweet; and strain everything, and after straining it, cast in a few spices, except saffron. And cast in a little cinnamon. And all this should be cast into the sauce with sugar or honey. And cast in the sugar or honey according to the quantity of the sauce; and let it go to cook on the fire; and the fish having been put on the plate, cast a little of the oil in which it was fried into the sauce; and then cast this sauce over the fish.

autodoc



Other versions of this recipe:

Hake (Le Viandier de Taillevent)




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