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Monday, February 23, 2015

HENDERLA WITH 15TH CENTURY RECIPE FOR BROILDED CONGER EEL

 
Conger eel after sliting back and stomach
to remove bones and entails
Photo by: Lord-Williams
to cut it, split it, divide it; to divide in half to slash meat without dividing it; to make a groove like in a peach. To have a slitting headache. To split hairs. To be very sharp. [Castro. Alimentación. 1996:299; Covarrubias. 1998:682:a3-9; Nola. 1989: xlvi-2:lxii-4; and Nola/Pérez. 1994:199]

BROILED CONGER EEL ADAPTED FROM NOLA'S lxi-3 CONGRIO COCIDO


Ingredients


1 large conger eel

¼
c olive oil
1 tbsp salt


Conger Eel with
Sauce Boat in the Shape of an Eel
Photo by: Lord-Williams

For the sauce:

2 oranges

¼ tsp white pepper
½
tsp salt
1 tbsp olive oil
1 tbsp chopped mint
1 tbsp chopped parsley

Preparation

Small conger eel is not good except for roasting
< Slit the belly open and remove the bones. Remove the fins. Make a slit in the top and remove the bones and inners. Wash it.

Put alumunin foil on a baking dish. Put olive oil in a cup and paint the foil with the oil. Place the conger on the baking dish. Paint it with the olive oil. Sprinkle with salt. Grill it 20 minutes. Baste if necessary.

Make a sauce:

Put all the ingredients in a food processor. Chop the herbs well. Pour this into a saucepan and heat.

When the fish is ready, serve it on a platter with the sauce on the side.



LIBRO DE COCINA RUPHERTO DE NOLA AÑO MDXXV

LIBRO DE COCINA RUPHERTO DE NOLA
PEREZ’ TRANSLACIÓN AL CASTELLANO MODERNO
lxi1-4 CONGRIO EN PARRILLAS EN EL ASADOR, p 166
Si el congrio fuere pequeño y lo quieren asar en el asador no es menester despedazarlo, sino pasarlo por medio; y hacienda así como es costumbre y después tomar una caña; y henderla por medio y haz que el un pedazo sea de un cabo, y el otro del otro y átala con un hilo, de manera que no pueda caer, y untarla has con aceite a menudo y si lo haces en parrillas cortarlo a la medida de las parrillas a la larga y hácerse así a su placer; y después hacerle su salserón con zumo de naranjas y con pimiento y sal y aceite; y de todas las buenas yerbas cortadas menudas, y todo esto sea puesto dentro de una ollica pequeña y cuando quisieren comer echar la vianda en el plato y echarla la dicha salsa.

CONGER EEL ON THE GRILL AND ON THE SPIT
TRANSLATED BY LADY BRIGHID NI CHIARAIN
If the conger eel is small and you want to roast it on the spit, it is not necessary to cut it into pieces, only pass [the spit] through the middle; and doing this as is customary; and then take a cane and break it in half, and make it so that one piece is at one end and the other [piece] at the other [end]; and tie it with a thread, in such a manner that it cannot fall, and grease it frequently with oil; and if you make it on the grill, cut it lengthwise according to the measure of the grill; and in this way make it according to your pleasure; and then make your thin sauce with orange juice, and with pepper, and salt, and oil, and with all the good herbs cut small; and this should be put into a small little pot; and when they want to eat, cast the food on the plate, and cast on the aforesaid sauce.


[1] This is the almost the same recipe Nola uses for Grlled Swordfish, lix-1. See blog titled galludo published October 10, 2014

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