"A Squid Dish for Days of Abstinence (circa 1475)"
| Ingredients | | | 1 | | squid | | | 1 | | almonds | | | 1 | | rosewater | | | 1 | | grapes | | | 5 | each | figs | | | 1 | | parsley, fresh | | | 1 | | marjoram, fresh | | | 1 | | eggs | | | 1 | | sugar | | | | | |
Directions:
| Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.
DAYS OF ABSTINENCE--1475
Boil the squid. Crush what is good in a mortar.
Prepare a paste of almonds with rosewater strained through a sieve; or, if you can't provide this, use the juice of peas or white chickpeas.
Crush together small grapes and five figs. Mix a little rock parsley and a little fresh marjoram leaves. Add as much cinnamon, ginger and sugar as is necessary. Mix these well with whites of eggs so that they will stick together and cook better.
With the mixture well greased, and with a crust above and beneath, set it on the hearth at a little distance from the flame. Sprinkle sugar and rosewater on the cooked mixture. This dish assails all the members.
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