Porpoise with Pepper Sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Porpoise with Pepper Sauce". [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 prepare porpoise with pepper [sauce]. Take porpoise and boil it in clean water and skim it well and let it boil until it is almost enough. Then take bread and toast it until it is dark and let it soften in hot water over the fire and a third of the [quantity of] water in vinegar or at least a quarter and pass it through a strainer with the water that it was softened in. When it has been passed through so hang it over the fire then let it boil and put into it powder of cinnamon [and] ginger, and this powder [18] one shall mix together with wine and a little vinegar and also a little saffron. Then let it boil like that and when it is well cooked put the porpoise into it, then let it cook well with the pepper [sauce] and also bind well. Thus is it done.



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]

seafood
pepper
bread
vinegar
podour
cinnamon
ginger
wine
saffron


[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 "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:18>. Accessed on February 27, 2020, 1:37 pm.




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