190. Sturgeon in crust, which is pike
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 "190. Sturgeon in crust, which is pike". [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:

190. Sturgeon in crust, which is pike. After cleaning and washing the sturgeon well, make it into round pieces of two fingers in thickness, and put it in the crust with its spices, which are long pepper, and a little ginger, and salt, all ground, and cast on top of the sturgeon; and put the said pieces in your empanadas with all your preparation; and let it go to the oven. And if they wish to eat it cold, remove the broth. And if they wish to eat it hot, cast in a little orange juice and a little pepper. And before it goes to the oven, cast in a little oil.



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]

To make Sturgeon pie. Take a slice of Sturgeon three fingers in size, & make it well boiled to draw the scales back, then take cloves of gillyflowers, & plant them into the fish on three sides, then put therein nutmeg, pepper, cinnamon, whole laurel leaves, & chopped marjoram, & butter enough: then make a sauce of toasted white bread that is very red without burning, & temper with chaffing wine, & pass through a strainer, put sugar enough therein, & set it to boil, that the sauce is thick, when the pie is cooked cast the sauce thereon. [Ouverture de Cuisine]

[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]

sturgeon
seafood
pepper
ginger
salt
broth
oranges
oil


[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:190>. Accessed on November 19, 2019, 8:34 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:92>. Accessed on November 19, 2019, 8:34 pm.




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