LVI - Pastry of fish
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 "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
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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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