Sauce for Eels
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 "Sauce for Eels". [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 make a sauce for [conger] eels. Take eels and take the skins off. Then cut them into nice pieces and fry onion with parsley. Then stew them with your eel in the same pot. Then you shall take toasted bread which you shall lay to soften in puree of peas. Then pass it through a strainer. When it has been put through you shall put it in a pot and put into it these spices: ginger, cinnamon and [enough] saffron to give it a good colour and mix it with verjuice.



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
onions
parsley
bread
peas
ginger
cinnamon
saffron
verjuice


[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]

conger: A type of marine eel.


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:47>. Accessed on August 23, 2019, 7:13 pm.




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