L - To cook fresh pike
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "L - To cook fresh pike". [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:

L - To cook fresh pike. Take a fresh pike and take the scales off it and chop it in pieces. Clean it out and salt it well in a bowl. Put it on a griddle that it is fried prettily brown. Then take small raisins (called Corinths), crush them in a mortar, take gingerbread or Simmel and grate finely. Mix this well with egg and wine vinegar and press it through a clean linen cloth. Add then thereto cloves, cinnamon, ginger, nutmeg flower, pepper and a little saffron. Give it a lively taste with sugar or vinegar, sweet or sour whichever you want it. Put this broth into a pot and then put the same fried pike in it. Put it on the fire so that it boils, and taste it often while it seethes if it is right. Serve it up. This way you can also cook other fresh fish.

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 "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:45>. Accessed on August 9, 2020, 10:00 pm.

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