(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium
183. Trout in crust or roasted or boiled. The trout must be scaled, and if you wish to make it in crust, cast in pepper and a little ginger. And if you wish to cook it in some other manner, such as roasted or boiled, cause water to boil in a casserole, and cast in the trout. And when it is almost half cooked, cast in a little salt so that it should have good flavor. And then cast a half glass of vinegar into the casserole, because the vinegar will make it firm, so that it shouldn't break; and eat it with pepper, and with a little broth of the pot or of the casserole itself.
And if they want to eat it roasted, it must be eaten with orange juice and water and salt and a little oil, and all the good herbs; and prepare the plate of the roast trout. And cast this juice on top of everything. And know that the best morsel of it is the snout.
I really liked the idea of broiling it in OJ, cinnamon, cloves, nutmeg, and a seeing how it would come out. I did a half and half of OJ and water with a tablespoon of salt and a tablespoon of olive oil. The good herbs were cinnamon, nutmeg, and cloves. The recipe was good but the fish, itself, wasn't. I think I just had it in the freezer too long. I'd love to try it again some day with fresh trout.
I also had rice and carrots which was great.
By Tuesday evening, I was so excited for Lent be over, I was like a kid before Christmas. Easter really ended up being joyful which, sort of, is the point of the entire Lenten season - to prepare for Easter and realize the joyful occasion it is supposed to be. Plus, I learned that, yes, I have yet another food allergy. Grr...
More posts to come!
No comments:
Post a Comment