Also it is cooked in water and wine added
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Also it is cooked in water and wine added". [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:

Also it is cooked in water and wine added, then powdered spices and saffron, and put in a dish in its cooking liquid like venison; then grind ginger, cinnamon, grains, long pepper and saffron, and soak in your bouillon, and take one part out of the mortar.

Item, grind (toasted?) bread, soak in the liquid from your fish and strain through a sieve, and put it all together to boil, and it will be clear; then serve like venison. Or grind up black pepper, and let your fish, without washing, be cooked in half water half wine, and put on a dish: and throw on your sauce such as sauce galantine, and serve. And when you want to eat it, take a little of the cooled sauce, and add either (charcoal?)-water, or its own liquid, or vinegar and so on, and put on the fire to warm.



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]

wine
saffron
venison
ginger
cinnamon
grains_of_paradise
pepper
bread
fish
vinegar


[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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:401>. Accessed on October 17, 2019, 11:56 pm.




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