130. Meat or Fish PASTRY
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "130. Meat or Fish PASTRY". [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:

130. Meat or Fish PASTRY. You must take meat or fish, and give it a boil. But if it is meat, boil it more than the fish. And when it is well-boiled, take it from the fire and put it in cold water. And then make the empanada. And put in the meat or fish which is cut into small pieces, as big as two fingers, or even smaller. And put them in the empanada, and then go to the oven and make a vent hole on top of the lid of the empanada so that it can breathe, or else it will burst in the oven. And when you put the meat in the empanada, also put fine spice with it. And if it is fish, use a good deal of pepper. And if it is meat, use a good deal of spice; and a little before it is time to remove the empanada from the oven, put into the vent hole some eggs beaten in a dish with verjuice or orange juice or rose-scented white vinegar. And then return it to the oven for the space of a Paternoster and an Ave Maria. And take it out and put it on the table.



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
pastry
pepper
thyme
eggs
verjuice
oranges
roses
vinegar


[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 "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:130>. Accessed on April 8, 2020, 2:25 am.




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