To Prepare Eel
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 "To Prepare Eel". [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 eel. Take the eel and boil it in clean water. When it has boiled in it then take it out in one piece and let it stand to cool a little. Then take the fins off it from both sides; after that lay it back in the same pot where it was boiled before. And if it is in the season of green herbs take a good amount of parsley and sage, which you put therein all raw, and gooseberries. Then take ginger and strew this also in the pot. Then blow as much of the fat off the same [its own] broth as you can and put therein a good amount of butter. Set it thus on hot coals and let it melt together until it has reduced enough. When it has reduced enough so take it out and lay it in a dish. Then strew over it ginger and cinnamon together.



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
herbs
parsley
sage
gooseberries
ginger
broth
butter
cinnamon


[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:79>. Accessed on October 23, 2019, 2:00 am.




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