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


Introduction
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
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]

[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]

tenche
bones
venison
marjoram
parsley
mint
nuts
milk


[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 "Due Libri di Cucina - Libro B". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:35>. Accessed on August 22, 2019, 4:04 am.




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