SC - Lemon Cordial <?>

[LrdRas@aol.com]

And it came to pass on 9 Jul 99,, that THLRenata at aol.com wrote:

> Does anyone out there know of a good, preferably period recipe for fresh
> tuna?

> Renata
> Barony of Altavia
> Kingdom of Caid
> Los Angeles, CA

Tuna recipes.... tuna recipes... yup.  I have some... all untested, I'm 
afraid.

TOÑINA EN PARRILLAS -- Tuna on the Grill
Source: Libro de Guisados (Spanish, 1529)
Translation: mine

Take from the tuna from the forward part of the belly, well cleaned; and 
anoint it with oil, and also anoint the grill and set it to roast over a few 
coals; and anoint them little by little with oil and afterwards make your 
sauce with water and salt and oil, and orange juice and pepper and all 
the good herbs shredded or cut fine: and when they want to eat put our 
fish on the plate, and cast this sauce on top; and if you want to make 
another sauce, such as rocket or another, let it be at your pleasure.


PARA COZER PEDAZOS DE ATUN EN CAZUELA, Y EN PARILLAS -- 
To Cook Pieces of Tuna in Casserole, and on the Grill
Source: Libro Del Arte De Cozina 
Translation: Mine

Take the pieces of tuna cleaned of their skin, and put them in marinade 
for two hours, made of vinegar, white wine, boiled wine, ground pepper, 
and a crushed clove of garlic, and salt, and put in pieces as thick as 
two fingers, no more, and each one of six pounds, in a tart pan or a 
casserole, in which there is oil from sweet olives, and cook them like 
tarts with fire beneath and on top, and when they are half cooked add a 
little of the marinade they were in, and when they are cooked, serve it 
with your little flavor (saborcillo?) on top.  The pieces which are roasted 
on the grill are of the same size and thickness, and are powdered with 
salt, the best of fennel, and pepper, and are put in a vessel, in which 
there is oil, and after being in the oil for an hour they are removed, and 
roasted on the grill in the same manner as pike, and then serve them 
hot with the same sauce as pike.

You can also roast on the grill those pieces which were in marinade, 
serving them hot with the same marinade.

PARA HAZER LOS PEDAZOS DE ATUN DE OTRA MANERA -- To 
Make the Pieces of Tuna in Another Manner
Source: Libro Del Arte De Cozina 
Translation: Mine

Take ten pieces of tuna of six pounds each, scaled, and put them in a 
tinned casserole with chopped onion with oil, white wine, verjuice, 
pepper, cinnamon, cloves, and as much salt as is necessary, and a 
little water tinted with saffron, and make it finish cooking with fire below 
and above, in the manner that one cooks tarts, and serve them hot with 
the same broth on top.  In all of the above mentioned manners they 
prepare slices, stuffed slices, and vazias (?), of the pulp of the tuna.


PULPETONES DE ATUN RELLENOS, Y ASSADOS EN EL ASSADOR 
- -- Large Slices of Stuffed Tuna, Roasted on the Spit
Source: Libro Del Arte De Cozina 
Translation: Mine

Being that the flesh of the tuna is much more colored than the other 
fishes, because of this they are accustomed to make stuffed slices from 
it.  Take the leanest part, cut the slices the length of a palm, the 
thickness of a finger, give each one four or five blows with the flat of a 
knife, and sprinkle it with the best of fennel, and salt, and have a 
composition made of the paunch of the fattest part of the tuna, and tuna 
of salted flank in a third of the quantity of the paunch, and chop them 
togehter, one with the other, like sausage, adding to it odiferous herbs, 
and you can put grated cheese in place of the tuna flank, and raw egg 
yolks with pepper, cinnamon, cloves, nutmeg, and saffron, and if it 
seems [desirable] to you, garlic.  Fill the slices with the said 
composition, and cause it to roast on the spit, anointing them from time 
to time with garlic, and verjuice, mixed with boiled wine, and being 
cooked serve them hot with little flavor (saborcillo?) on top.  Of the pulp 
of the tuna they make all these viands and stews that we have said of 
the pike, and the same of its innards.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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