LVI - Pastry of 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 "LVI - Pastry of 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:

LVI - Pastry of fish. Take pike, carp etc. Scrape off the scales well and take all the bones out and chop it finely. Add thereto several spices or flavours. Also add olive oil into it, mix it well with each other. Take small skewers that you use to fry little birds on and poke through this formentioned choped food and fry very slowly but not too close to the hot fire. When it is fried take the skewers out and cut it into small pieces each as long as two [Ledemod]. Now make a hard dough of rye flour and water and make it into such a shape as a pot or a pan. In hte bottom put small raisins and marjoram, then on top of that the fried food. Again raisins , marjoram, pepper, cloves, cinnamon, nutmeg, nutmeg flowers, ginger. Thereafter the same food on top as was put on the bottom. Pour over olive oil and rosewater or other strong water. Put a cover of dough over it and pinch it tightly so it doesn't separate around the edge. In hte middle of the cover make a hole as big as a hazelnut, put it in a warm baker's oven that's not been preheated and let stand an hour to bake. Then put it on the table in God's name. This way you can cook fresh eel, fresh salmon, crays or whatever fresh fish you want.



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]

pastry
fish
seafood
bones
olives
oil
birds
rye
flour
raisins
marjoram
pepper
cloves
cinnamon
nutmeg
flowers
ginger
rosewater
nuts
salmon


[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:51>. Accessed on August 17, 2019, 7:59 am.




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