Another Version of the Same
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Another Version of the Same". [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:

Another Version of the Same. Take a fish, such as sarda (pilchard) or tardanis (red mullet) or some good fish like them; scale, slice and plunge in boiling water. Take out immediately and wash with cold water. Arrange in the tajine and throw in vinegar and a little murri naqî ', pepper, saffron, cinnamon, spikenard, galingale and a little mastic, citron leaves and pulped prunes soaked in vinegar; scatter over it chopped almonds and garlic cloves wrapped in sprigs of thyme and plenty of oil; put in a moderate oven and leave until the sauce is dry and the top browns, then leave a while and take out. And you might make this dish in a pot instead of a tajine in the oven.



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]

fish
seafood
vinegar
pepper
saffron
cinnamon
spikenard
galingale
mastic
citron
prunes
nuts
garlic
cloves
thyme
oil


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


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 Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:379>. Accessed on March 30, 2020, 10:13 am.




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