To Boil Carp or Pike
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "To Boil Carp or Pike". [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:

To boil carp or pike. Take water and waveraet with salt and test again whether it be too little or too much [salt] and then hang it over the fire and let it come to the boil before you lay the fish therein. When the fish is in it so let it boil well. When it is well cooked take it off the fire. And you must let all sweet fish stand in their waveraet or in their broth because in it they will not go bad. You shall also know that one should not boil pike in it but in wine or at least in half wine and half water, with also a little vinegar added, because it [i.e. the fish] takes its [i.e. the vinegar's] character in and one may let it stand in its broth if one wants.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <>. Accessed on July 12, 2020, 9:37 pm.

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