XIV - Brine to seethe which can be used for meat or fish all through the year
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by [name]


Introduction
This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "XIV - Brine to seethe which can be used for meat or fish all through the year". [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:

XIV - Brine to seethe which can be used for meat or fish all through the year. Take all kinds of brines whatever it has been on fish or meat and however old or off it is. Is there any unmelted salt in it then beat it well with clean water so that it is strong and can carry an egg. Thereafter seethe the same brine together so that it is brought well to the boil a few times and becomes well this way. In hte mean time scum off the worst uncleanness from it. The which scum shall be taken up in a basket and a clean cloth over it so that the clean pickle can leak through. Then tie a clean piece of linen or cloth over a barrel and sieve the brine through it. Let it sit therein and use it as you need it as you see fit. Towards Easter all the meat that was killed after Michaelmas should be taken out of the brine it is in, and be cleaned (however that brine is also seethed as previously described) and put into a clean barrel and the brine that was made this way shall be poured over it. The which brine will keep the meat right through the summer without spoiling. If one is caused in the snake's month [july] or in summer to kill an animal and wanted to keep the meat then rub the same meat well with bay salt and let it lie for 24 hours and hten pour the same brine thereover so that the meat is covered by it, and it will be undamaged in all ways. Concerning lamb's meat, fresh fish or other such food that one intends soon to consume, it is not necessary to rub it with bay salt, but only to put in the aforementioned brine.



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]

fish
salt
eggs
thyme
pickles
bay
sheep


[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
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[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:9>. Accessed on April 2, 2020, 12:15 pm.




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