[Sca-cooks] swordfish recipes

Mark S. Harris marksharris at austin.rr.com
Sun Nov 15 21:31:09 PST 2009

De asked:
<<< Is there any period recipes for swordfish? :) >>>


In Ruperto de Nola's 1529 "Libre del Coch", which you can find in the  
FOOD-MANUSCRIPTS section of the Florilegium in this pair of files  
translated by Mistress Brighid ni Chiarain.

Guisados1-art    (220K)  5/28/01    A translation of Ruperto de Nola's
                                        1529 "Libre del Coch", part 1  
of 2
                                        by Mistress Brighid ni Chiarain.
Guisados2-art    (116K)  5/28/01    "Libre del Coch". part 2 of 2.
                                        Lenten recipes.

187.      Swordfish in crust
188.      Swordfish in casserole
189.      Swordfish on the grill

These are all in the second half in the Lenten recipes.

187.      Swordfish in crust

Take the swordfish, and being well-cleaned and washed, cut it into  
pieces or rounds; and make the empanadas in the manner that you wish;  
and take the spices which are long pepper, and ginger, and salt, all  
well-ground, and cast it upon the rounds of the swordfish.  And being  
put into its empanadas with its spices, and its preparation, let it go  
to the oven to cook.  And when they wish to eat, cast a little juice  
of oranges or unripe grapes, mixed with rosewater, and before putting  
it in the oven, cast on a little oil.

188.      Swordfish in casserole

After cleaning and washing the swordfish well, make of it slices or  
rounds as thick as two fingers; and take spices well-mixed with good  
herbs which are moraduj which is marjoram, and parsley, and mint, and  
set it to cook over the coals or in the oven; and when it begins to  
boil, cast in blanched almonds and raisins.  And let everything cook  
together, and cast in a little verjuice or orange juice.  But before  
it is put in the oven, cast in a little oil.

189.      Swordfish on the grill

Cut the swordfish as if you were going to roast it, and remove  
everything that is inside; and set it to roast on the grill, greasing  
it with oil, little by little.  Then make your light sauce which is  
orange juice, and pepper, and oil, and salt, and a little water; and  
you will put all this in a small pot, and when they want to eat, put  
it on a plate; and cast on the said sauce with the other herbs:  
parsley, and mint, and marjoram.

Mark S. Harris
Electronics Engineer, Board and Systems Design
MarkSHarris at austin.rr.com

More information about the Sca-cooks mailing list