Truchas a La Española

This curious recipe is very probably a survival of Moorish influence on Spanish food, as the use of honey with meat and fish dishes is common, both in African and Eastern cookery. In old English cookery books of some 200 or 300 years ago we frequently find such things as dressed crab with “synamon” and sugar, or cinnamon and sugar with marrow-bones, but the only survival of this is our mint sauce and our red currant jelly with mutton.