XC - A pressed pig's head or calf's head
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 "XC - A pressed pig's head or calf's head". [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:

XC - A pressed pig's head or calf's head. Seethe it very soft, sort the bones well out and then crush it in a mortar and give thereto some wheat bread or simle. Flavour it with several herbs and give small raisins among it and finely chopped almond. Salt it, place it between two clean boards and put a stone on top of it so it is pressed well together. Then you can cut it in slices and make a brown or yellow sauce on it and let it seethe in it and then 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]

pork
calf
bones
wheat
bread
herbs
raisins
nuts
salt
seafood


[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:84>. Accessed on November 20, 2019, 5:25 pm.




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