191. Sturgeon or pike in casserole
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "191. Sturgeon or pike in casserole". [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:

191. Sturgeon or pike in casserole. Clean the sturgeon very well and cut it into rounds as big as a hand; and then take the spices which are pepper, ginger, and a little saffron; and take all herbs, parsley, and marjoram, and mint and a little dry coriander, and let all this be well-mixed. And then put the sturgeon in the casserole with the said spices, and salt, and oil, and the herbs, and let them go to the fire over coals; however, the casserole should be well covered; or if not, let it go to the oven, and cast in oil.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

sturgeon
seafood
pepper
ginger
saffron
herbs
parsley
marjoram
mint
coriander
salt
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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:191>. Accessed on April 19, 2024, 6:31 am.