LI To dress a Tench
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Due Libri di Cucina - Libro B (Italy, 15th c. - Rebecca Friedman, trans.), entitled "LI To dress a Tench". [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:

LI To dress a Tench. He who wants to cook a tench, wash it well and give it a little boil in the water, and then of it one opens the meat of the chin-bone and in such a way that the chin-bone does not break, and put the meat in the mortar with a little marjoram or parsley, a little mint, a little whatever, and a little almond milk that is very thick, and grind all these things very well, and return this beaten stuff to the chin-bone and then fry it. Eat it with sauce. If is is so dressed, it should be good.

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


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Searchable index of "Due Libri di Cucina - Libro B". Medieval Cookery.
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