LIII - To cook a pike in Hungarian
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 "LIII - To cook a pike in Hungarian". [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:

LIII - To cook a pike in Hungarian. If you want to prepare an expensive dish of pike in Hungarian then scrape off the scales well, chop it in pieces and clean it out. Sprinkle salt over it in a bowl and let it stand for a while. Take red onion, peel htem. Take apples and cut them in nice slices. Put the pike in a pan with good strong wine, put it on the fire to boil. When it is well boiled add thereto herbs, cinnamon, nutmeg, nutmeg flowers and saffron. Make it well yellow and taste if it is right. If it is too sour then make it sweeter with sugar.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
salt
onions
apples
wine
herbs
cinnamon
nutmeg
flowers
saffron
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]


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]

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Bibliography

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Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:48>. Accessed on November 21, 2019, 1:18 am.




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