LI - Carp in cloven broth
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "LI - Carp in cloven broth". [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:

LI - Carp in cloven broth. Take good alegar or wine vinegar. Cut the gill off the carp and take the blood in the same vinegar. Peel the scales cleanly off, chop it in pieces and wash it clean out. Salt it in a bowl or sprinkle it well iwth salt in the bowl and let it then lie in the salt a quarter. Then put it in a kettle or pot and pour the vinegar wiht the blood over it. Sieve through a sieve or colander and the help use thin ale or good wine just as you want the broth to be good. Sprinkle in it grated gingerbread, put it on the fire and let it well seethe and add to it herbs, ginger and pepper. Give it a lively taste, sweet or sour, place it out and sprinkle the platter with crushed cloves. If you want it even better cut apples into small rectangular pieces and sprinkle coriander over it. Put this in a pot, make it yellow wiht saffron and let it come to the boil with a little wine. Make it sweet with honey or sugar and spread this nicely over the carp on the platter.



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
broth
ale_vinegar
wine
vinegar
blood
salt
ale
herbs
ginger
pepper
cloves
apples
coriander
saffron
honey
sugar


[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]

alegar: Malt vinegar.


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 "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:46>. Accessed on December 10, 2019, 12:27 am.




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