LXXXIII - Aspic of Cow's feet
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 "LXXXIII - Aspic of Cow's feet". [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:

LXXXIII - Aspic of Cow's feet. Take the feet, separate them each in two pieces. Put them in a pot and let seethe well and truly, and salt them. When they are cooked clean out all the bones and knuckles. Put the meat in a mortar and crush it very small. Add to it good clear wine, press it through a linen cloth and give clean blood to it that it too is pressed through. Put this into a clean pot and bring it to the boil and stir it well so it doesn't burn. Add sugar or honey into it, and make it quite sweet. Put in esveral herbs and a little saffron, salt it to taste and taste it. When it is done then put it in a deep wooden bowl and put it down in a cellar and cool it. When it has set, and is cold, then cut nice slices thereof, place on a platter, sprinkle with ginger and candied aniseed, and serve it forth.



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]

beef
salt
bones
wine
blood
sugar
honey
herbs
saffron
seafood
ginger
anise


[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:78>. Accessed on October 20, 2019, 1:21 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact