LIV - To cook chopped fish
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 "LIV - To cook chopped fish". [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:

LIV - To cook chopped fish. Take the scales off pikes, carps etc. And take out all the bones little and big, and chop it then small. Cut into it parsley root and the green herb and grated wheat bread. Mix this all well together and sprinkle in herbs and salt to taste, pepper, ginger, saffron and salt. Put it in a pan with water on the fire and let it boil. Then make balls of the chopped fish, as big as hens' eggs, and throw them in the water and let well seethe. When they are now cooked take them out and cut each in two pieces and make a green sauce with parsely over it as previously said in chapter 50. If you don't want it green make it yellow.



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]

fish
seafood
bones
parsley
herbs
wheat
bread
salt
pepper
ginger
saffron
chicken
eggs


[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 "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:49>. Accessed on October 15, 2019, 2:32 pm.




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