233. HAKE WHICH IS CURED FISH
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 "233. HAKE WHICH IS CURED FISH". [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:

233. HAKE WHICH IS CURED FISH. You must take the cured fish which is the hardest and whitest that you can get, because it is good, and set it to soak the afternoon before if it is not soaked, and then scale it, and wash it. And make slices of it like a hand, and then set it to cook in cold water. And when it is almost cooked, remove it from that water in which it was cooking. And gently fry it a little, because the fish or hake is of such a quality that the more it is fried the harder it becomes; and then toast a few almonds. And grind them in a mortar with a crustless piece of bread soaked in vinegar, because this sauce needs to be sour and sweet; and strain everything, and after straining it, cast in a few spices, except saffron. And cast in a little cinnamon. And all this should be cast into the sauce with sugar or honey. And cast in the sugar or honey according to the quantity of the sauce; and let it go to cook on the fire; and the fish having been put on the plate, cast a little of the oil in which it was fried into the sauce; and then cast this sauce over the fish.



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]

Hake. Like cod. [Le Viandier de Taillevent]

[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]

seafood
fish
nuts
bread
vinegar
saffron
cinnamon
sugar
honey
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]

hake: A type of fish, similar to cod but with a coarser grain and sligtly stronger flavor.


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:233>. Accessed on August 17, 2019, 7:47 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:127>. Accessed on August 17, 2019, 7:47 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact