A Bipeper for Crayfish/Lobster
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 "A Bipeper for Crayfish/Lobster". [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:

A bipeper for crayfish/lobster. Take crayfish which you will boil, and when they are boiled and salted as appropriate, you shall take their shells off and separate them; you shall fry the necks, but not too much. The other dish, to wit, the body, you shall grind in a mortar together with almonds. Then take these spices: cinnamon, ginger, and cloves and grains of paradise. Mix these with verjuice. Then boil it all together with a good amount of sugar and you shall salt it wisely. And when you have no crayfish you shall take pike in place of crayfish.

Related Recipes
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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.
  <http://www.medievalcookery.com/search/display.html?einno:32>. Accessed on June 3, 2020, 11:56 am.

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