SC - cuttlefish recipes

[Dan Gillespie]

Hello from Sylvan Glen:
        Here's the cuttlefish recipes I promised from the 1607 Arte de
Cozina.  If anyone tries any of these, please let me know how the redaction
comes out.  Enjoy!
                        Antoine

Cap lxxj como se han de adereçar el pescado xibia.

Esta xibia es pescado como le(n)guados, y tiene el pescado muy bla(n)co, y
se haze ma(n)jar blanco del, y tiene mejor hebra que la gallina, y ta(n)
buen sabor, y se come cozido co(n) sal, vinagre, azeyte y pimie(n)ta, frito
co(n) mucha pimineta, y nara(n)ja y azeyte, porque es pescado fresco, y si
no lleva mucha pimie(n)ta y azeyte es muy dañoso; este pescado no se guarda
salado, ni seco, ha se de comer fresco, y se puede dar empanado con ajos, y
mucha especia, y azeyte es muy sabroso.

Chap 71 How to fix cuttlefish


This cuttlefish is a fish like the flounder, & has very white flesh & you
may make a blancmange from it, & it has a better grain/ fiber than the hen,
& it has a good flavor, & it is cooked with salt, vinegar, oil & pepper,
fried with a lot of pepper & orange & oil, because it is a fresh fish, & if
there is not put much pepper & oil it is very harmful; this fish is not kept
salted nor dried, it must be eaten fresh, & you may give it out breaded with
garlic & a lot of spices & oil, it is very tasty.
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

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