Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds
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by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds". [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:
Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds, temper with vinegar and fry in oil. Salted with mustard.
Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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COD (morue) is not spoken of in Tournay unless it is salt, for the fresh is called "cabillau", and it is eaten and cooked in the same manner as is told below for cod.
Item, when this cod is caught at the edge of the sea and you want it to keep for ten or twelve years, you gut it, and take off its head, and dry it in the air and sun, and not with fire or smoke; and when this is done, it is called stockfish. And when it has been so kept and you want to eat it, you should beat it with a wooden mallet for a good hour, and then put it to soak in warm water for a good twelve hours or more, then cook and skim it well like beef; then eat with mustard or drenched in butter. And if anything is left in the evening, make it into tiny pieces like lint, fry and put powdered spices on it. []
Codling and haddock. Like cod. Haddock should be cleaned. []
To dight codlinge or keling tak a kelinge and cut them smale and put them in brothe of freche samon and boile them put ther to almond mylk and drawe bred and colour them with saffon and sanders do ther to sugur and pouder of pepper and serue it and other fisshe among as turbot pike samon chopped and sesson them with venygur and salt it and serue it. []
Fresh cod. Cleaned and cooked like red mullet; [add] some wine while cooking; eaten with Jance [Sauce]. Add some garlic if you wish, but some do not.
Salted: eaten with Mustard [Sauce] or fresh melted butter. []
FRESH COD is prepared and cooked like gurnet with white wine in the cooking, and eaten with yellow sauce; and the salted cod is eaten with butter or mustard. The salted, lightly soaked, tastes too salty, and too long soaked it is not good; and because of this, if you buy it, you must try it in your teeth and eat a small piece. []
34 To make the mustard for dried cod. Take mustard powder, stir into it good wine and pear preserves and put sugar into it, as much as you feel is good, and make it as thick as you prefer to eat it, then it is a good mustard. []
NORTHERN PIES are made of cod liver and sometimes with chopped fish added. And first you should parboil it a little, then chop it up, and put in small patties at three deniers apiece and powdered spices on top. And when the pie-maker takes them uncooked to the oven, they are fried whole in oil and this is for fish days; and on meat days, they arc made of beef marrow, which has been put in a slotted spoon, and the slotted spoon with the marrow in it put in the bouillon of the meat pot, and left there as long as you would leave a plucked chicken in hot water to scald it; and then put it in cold water, then cut the marrow into small round balls or little bullets, then take to the pie-maker who puts them four and four or three in each pasty and powdered spices on top. And without cooking in the oven they are cooked in oil. And if you wish you can make marrow doughnuts, but they have to be prepared in the manner above, then take flour and egg-yolks and make a paste, take each piece of marrow and fry in oil. You can make doughnuts out of the remainder. []
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]
seafood
garlic
nuts
vinegar
oil
mustard
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Procedure
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Bibliography
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Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?ensei:48>. Accessed on April 24, 2024, 10:38 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?menag:389>. Accessed on April 24, 2024, 10:38 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?viand:123>. Accessed on April 24, 2024, 10:38 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?noble:155>. Accessed on April 24, 2024, 10:38 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?kuchb:34>. Accessed on April 24, 2024, 10:38 pm.