SC - Lemon Cordial <?>
LrdRas@aol.com
LrdRas at aol.com
Sat Jul 10 23:09:24 PDT 1999
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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