NORTHERN PIES are made of cod liver and sometimes with chopped fish 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 "NORTHERN PIES are made of cod liver and sometimes with chopped fish 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:

NORTHERN PIES are made of cod liver and sometimes with chopped fish added. And first you should parboil it a little, then chop it up, and put in small patties at three deniers apiece and powdered spices on top. And when the pie-maker takes them uncooked to the oven, they are fried whole in oil and this is for fish days; and on meat days, they arc made of beef marrow, which has been put in a slotted spoon, and the slotted spoon with the marrow in it put in the bouillon of the meat pot, and left there as long as you would leave a plucked chicken in hot water to scald it; and then put it in cold water, then cut the marrow into small round balls or little bullets, then take to the pie-maker who puts them four and four or three in each pasty and powdered spices on top. And without cooking in the oven they are cooked in oil. And if you wish you can make marrow doughnuts, but they have to be prepared in the manner above, then take flour and egg-yolks and make a paste, take each piece of marrow and fry in oil. You can make doughnuts out of the remainder.



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]

Norse pies. Take cooked meat chopped very small, pine nut paste, currants, harvest cheese crumbled very small, a bit of sugar and a little salt. [Le Viandier de Taillevent]

50. Again, nurriz pasties: and to give understanding to him who will make it let him take his fair pork meat according to the quantity which he should make and then take the gizzards and livers of poultry in great quantity and clean them well and put them to cook; and take a fair and well cleaned piece of bacon lard in a good place(?) and put it to boil therewith; and then when his meat is cooked let him take it out onto fair and clean boards, and put the pork by itself and chop it very small; and let him take the gizzards and livers and his chopped meat and put it in and sauté this all together. And let him take his spices: white ginger, grains of paradise, saffron, a great quantity of sugar according to the quantity of the filling, and let him flavor it well with salt and the spices so that there is neither too little nor too much of anything; and eggs also according to the quantity of the filling. And then deliver it to the pastry-cook, and let him advise his pastry-cook that he should make his crusts very small and fairly high for frying, and arrange that you have a great deal of fresh pork fat with which your pans should be well filled to fry the pasties. And then arrange that you have a fair pot full of the best and finest wine which can be found, and put it to boil on a fair clear fire of coal and make it boil enough that it diminishes to half or a third; and take a loaf of sugar and break it up and put it in according to the quantity of the work, and if one loaf is not enough put in more or less of it; and take your spices: cinnamon, ginger, grains of paradise, and put it in measure according to the quantity of the broth, and a little salt, and put whole cloves in, one ounce or two or more or less according to the quantity of the julliet or conserve which you have made. And when this comes to the sideboard put your pasties on fair dishes and the said julliet put on top. [Du fait de cuisine]

To make norse pies, take a bit of pike or other fish and boil it; then cut into pieces like dice, and add ginger and cinnamon, and temper with a little wine; Then put it in your pie. And make it small and fry in oil. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

[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]

pies
seafood
liver
fish
oil
beef
marrow
chicken
flour
eggs
yolks
pastry


[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]

cod: Cod (Gadus morhua).


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:465>. Accessed on October 21, 2019, 12:08 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:193>. Accessed on October 21, 2019, 12:08 am.

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:49>. Accessed on October 21, 2019, 12:08 am.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:34>. Accessed on October 21, 2019, 12:08 am.




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