Shad
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Shad". [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:

Shad. Remove its gill rakers or gut through its gill, and roast it on the grill basting it with salt, vinegar, pepper, saffron and oil; for its sauce, orange [juice]; otherwise get a leaf of chard, a little parsley, mint, marjoram and pepper, and grind them up with a little bread soaked in vinegar, and distemper with vinegar: that is for its sauce. Similarly you can cook it by boiling; then for its sauce get fifteen walnuts, grind them with a little sugar and good ginger, and distemper with verjuice or lemon juice.



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]

shad
salt
vinegar
pepper
saffron
oil
oranges
chard
parsley
mint
marjoram
bread
walnuts
sugar
ginger
verjuice
lemons


[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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:192>. Accessed on December 12, 2019, 1:17 pm.




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