LIV - To cook chopped fish
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by [name]

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
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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.
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