Trout and other kinds of fish pastry
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Tuscan Cookery Book (Italy, ~1400 - Ariane Helou, trans.), entitled "Trout and other kinds of fish pastry". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Trout and other kinds of fish pastry. Shape the stiff dough to the length of a trout, or round if you want, and take the trout, and make sure it is well scaled, cleaned and salted; and its innards: put it in said dough, according to the shape of the trout, and make a horn on each end of the dough like a ship: and make two holes in said dough, one near the end, the other near the other end; or make one hole in the middle instead and cook it in the oven, or on baking pans instead. When it is well cooked, pour into these holes rosewater, or orange or citron juice instead: and on meat days you can put in melted lard and not oil. You can likewise make a tile or a pastry with other fish, sardines, sprats, mullet and others, in the same way.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

trout
fish
pastry
rosewater
oranges
citron
lard
oil
sardines
seafood


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Tuscan Cookery Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:128>. Accessed on August 22, 2019, 4:28 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact