LI - Carp in cloven broth
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 "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
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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alegar: Malt vinegar.

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Searchable index of "Koge Bog". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:26 pm.

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