If you want to make good stockfish
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "If you want to make good stockfish". [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:

If you want to make good stockfish. Let it boil as long as veal and let it boil at a simmer. Pour off the broth and take out the fish and pick it apart well. Then take a pan and put lard in it, let it warm up, then place the stockfish into the butter and let it heat up in there. Take ginger and saffron and the broth of the fish and color it with that, pour it over the stockfish into the pan and let it boil up once or three times. That way it is well done.

Wiltu einen gutten stockfisch machenn. So laß in siedenn als ein kalb fleisch vnd laß in ein siedenn auff halben wogk vnd seig dann die brue dar vonn vnd schüet den stockvisch herauß vnd erclaub in wol vnd nym dann ein pfannen vnd thue smalcz dar ein vnd laß es warmm werdenn vnd leg dann den stockvisch in die putternn vnd laß sie dar ynnen erhiczenn vnd nym dann ingwerr vnd saffran mit des visch brüe vnd ferb das do mit ein vnd geuß es v:eber den stockvisch in die pfannen vnd laß es ein wal oder drej thun. So ist er gerecht.

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]

Stockfish. Soak it for three days in water, wash it very well, and fry it in oil without flour. Eat it with Garlic Cameline [Sauce] like ray. Some eat it with its own juices, as one eats venison, or with Mustard [Sauce]. []

[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]

stockfish
veal
broth
fish
lard
seafood
butter
ginger
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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:23>. Accessed on May 19, 2024, 2:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:117>. Accessed on May 19, 2024, 2:06 am.