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Ahrash of Fish
Original Source: An Anonymous Andalusian Cookbook of the 13th Century
Take a large fish, like the qantûn and the fahl or one like them, scale it and boil it in water and salt, then take it out and remove the backbone and the bones, then pound it until it becomes like the meat of meatballs. Add wheat flour or ground ka'k (biscotti) and the amount of egg needed to gather with it and make it cohere, and pepper, coriander seed, spikenard, cinnamon, some juice from a crushed onion, juice of mint, some juice of murri naqî' and oil, beat it all together until it melts and blends. Then you make ahrash and thin breads the size of a fist or less; make meatballs with it in the form of a fish, fry this ahrash in the frying pan with a lot of oil until it browns, then boil a sauce of vinegar, oil and pounded garlic, that you pour on top.
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Buttered Whitings with Eggs*
Original Source: Kenelme Digbie, The Closet Opened
Buttered Whitings with Eggs
Boil Whitings as if you would eat them in the Ordinary way with thick Butter-sauce. Pick them clean from skin and bones, and mingle them well with butter, and break them very small, and season them pretty high with salt. In the mean time Butter some Eggs in the best manner, and mingle them with the buttered Whitings, and mash them well together. The Eggs must not be so many by a good deal as the Fish. It is a most savoury dish. To Butter Eggs with Cream Take to a dozen of Eggs a pint of cream; beat them well together, and put three quarters of a pound of Butter to them, and so set them on the fire to harden, and stir them, till they be as hard, as you would have them. |
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Cisame of Whichever Fish You Want*
Original Source: Anonymous Venetian, Libro di cucina
Cisame of whichever fish you want.
Take the fish and fry it. Take onions which have been boiled a little and chopped finely, and fry them well. Then take vinegar and water and whole peeled almonds, currants, strong spices and a little honey and put everything to boil together (with the onions) and put it above the fish. |
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Crabe*
Original Source: A Proper newe Booke of Cokerye
To Dresse a Crabe
Fyrste take awaye all the legges, and the heades, and then take all the fysh out of the shelle, and make the shell as cleane as ye canne, and putte the meate into a dysche, and butter it uppon a chafyng dysche of coles and putte therto synamon and suger and a lytle vyneger, and when ye haue chafed it and seasoned it, then putte the meate in the shelle agayne and bruse the heades, and set them upon the dysche syde and serue it. |