183. Trout in crust or roasted or boiled
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "183. Trout in crust or roasted or boiled". [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:

183. Trout in crust or roasted or boiled. The trout must be scaled, and if you wish to make it in crust, cast in pepper and a little ginger. And if you wish to cook it in some other manner, such as roasted or boiled, cause water to boil in a casserole, and cast in the trout. And when it is almost half cooked, cast in a little salt so that it should have good flavor. And then cast a half glass of vinegar into the casserole, because the vinegar will make it firm, so that it shouldn't break; and eat it with pepper, and with a little broth of the pot or of the casserole itself.

And if they want to eat it roasted, it must be eaten with orange juice and water and salt and a little oil, and all the good herbs; and prepare the plate of the roast trout. And cast this juice on top of everything. And know that the best morsel of it is the snout.

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]

64 To make a fish pastry from trout, carp, Selbingen or bream. Open the fish and pull out the entrails and cut diagonal slashes in it, let the fish remain otherwise whole. Take pepper and ginger, mix them together well and a little cloves, and salt the fish well inside and out. Take butter or another fat and put it on the inside and outside of the fish. Make the pastry as for any fish and let it bake. []

[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]

trout
pepper
ginger
salt
vinegar
broth
oranges
oil
herbs

[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

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:183>. Accessed on September 13, 2024, 10:44 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:64>. Accessed on September 13, 2024, 10:44 am.