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[2]
To prepare large rays. Boil the ray and flavour [3] it well then let it
cool and lay it dry and flay [4] it or take its skin off, then take bread
softened [5] with warm broth of the fish with nutmegs and grind [6] that
together, then pass it through a strainer with [7] vinegar and with wine,
then add plenty of saffron [8] so that it is yellow and deep coloured, and
other spices [9] too, and then lay the fish in it. Then it is ready. [10]
Some strew cinnamon over it when they [11] serve it to the table. |
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