219. ANCHOVY in casserole
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "219. ANCHOVY 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:

219. ANCHOVY in casserole. The anchovy is commonly bitter, and because of this you must remove the head together with the intestines and wash it, and clean it well, and then take all common spices, and also put in raisins, and almonds, and pine_nuts; and the almonds must be scalded and blanched; and then mix them with the raisins, and almonds, and pine_nuts, and with all the good herbs, and with the fish. And let everything be mixed in the casserole with a little oil. These casseroles are better to cook in the house than in the oven; and for the most part, they should be eaten in the month of April.

Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
raisins
nuts
pine_nuts
herbs
fish
oil

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:219>. Accessed on April 16, 2024, 4:04 am.