SC - Moray Eel Spines

[Vincent Cuenca]

I was just working on these recipes this morning (looks like we're in a race 
to the finish, Brighid!), and I just had a thunk.  "Espinas", which means 
"spines" is also used to mean "fishbone", especially when referring to 
sardines.  Maybe he's talking about breaking the rib bones to make it easier 
to dress the fish.

De Nola's got some pretty wacky instructions in places anyway; a recipe he 
gives for a distilled broth for invalids advises the cook to heat a number 
of gold pieces in the fire and add them to the finished broth.  The more hot 
gold you throw in, the more the broth will be worth.

So go figure...


Vicente
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