20. Dis sagt von eime stockvische (This speaks of a stockfish)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "20. Dis sagt von eime stockvische (This speaks of a stockfish)". [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:

20. Dis sagt von eime stockvische (This speaks of a stockfish). Nim einen stockvisch. do niht garst in si. tu im die hut abe. weich in in kaltem wazzer eine naht. und nim denne heruz und drücke in in ezzig. also daz er blibe gantz. binden uf zwo schinen. und lege in uf einen hülzinen rost. strich daz fiur under allenthalben. daz er erwarme. laze in wol belaufen mit butern. dor noch mache einen schoenen teyc mit wizzem melwe. und mit eyern. dor zu tu gestozzen pfeffer oder ingeber und ein wenic saffrans. saltz zu mazze. sprengez uf den visch. als der visch gar heiz si. so slahe den teyg dor uf mit eime swanke riche vaste koln dor under. daz er rot werde. also tu daz e du in abe nemest und betrauf in veizt mit butern. und giv in hin.

Take a stockfish, which has no rotten meat in it. Take the skin down (off). Soak it in cold water a night. And then take thereout and press it in vinegar, so that it stays whole. Tie off two forms and lay it on a wooden grill. Spread the fire under all sides, so that it warms. Sprinkle it well with butter. Thereafter make a fine dough with white meal and with eggs. Thereto do ground pepper or ginger and a little saffron. Salt to mass. Sprinkle it on the fish. When the fish is very hot, beat the dough (batter) thereon with a swing (endore it). Put strong wide coals thereunder, so that it becomes red. So do that earlier. You take it down and sprinkle it rich with butter and give it out.



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]

stockfish
seafood
vinegar
butter
eggs
pepper
ginger
saffron
salt
fish


[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]

stockfish: Dried fish, usually cod.


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 "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:21>. Accessed on October 20, 2019, 3:03 am.




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