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Cuttlefish "conree" Should Be Skinned


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CUTTLEFISH "CONREE" should be skinned, then divided into pieces, then put it in a pan on the fire and some salt with it, and stir often, until it is well dried: then place it in a cloth, and wring it well and dry it with the cloth; then flour it with flour, and fry in plenty of oil with or without onions, then sprinkle spices on it, and eat with leaves of sprouted wheat.

Item, some, after it is skinned and cut in pieces, take it and stir it for a long time in the pan to remove its dampness and liquor which they must often pour off and strain. And when no more comes off, they dry it as above, and then fry it for a long time in lots of oil until it is wrinkled and crisp like pork cracklings, and then it is put in a dish, and powdered spices sprinkled on it, and so eaten. And in the pan with the hot oil on the fire, the oil has taken on the flavour of the cuttlefish, which makes it worthless, and you have to throw in cold wine which makes the taste come out with the steam; and thus the oil remains good for soups, and better than other oil which has not been used in cooking.

Item, for anyone who has no other meat except cuttlefish, and it is fried with onions as above, then put in two dishes with a good sauce of boiled garlic thrown on it, this would be a quite passable dish.

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Other versions of this recipe:

Cuttlefish (Le Viandier de Taillevent)




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