Dish made with Sarda (Pilchard)
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 "Dish made with Sarda (Pilchard)". [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:

Dish made with Sarda (Pilchard), One of the Good Classes of Fish. Take what you have on hand of them, scale and cut up if large, or [if small] filet them. Boil and wash, then fry in the pan with fresh oil until browned, and do not sprinkle with flour; then take out of the pan and put in a tajine. Pour on vinegar and of murri naqî' a little, pepper, coriander seed, ginger, cinnamon, some cumin, thyme, citron leaves, prunes soaked in vinegar and cover with plenty of oil; put in the oven and when the sauce has dried, take out and leave to cool and use.



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
oil
flour
vinegar
pepper
coriander
suet
ginger
cinnamon
cumin
thyme
citron
prunes


[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 Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:380>. Accessed on December 16, 2019, 1:16 am.




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