Pike
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 "Pike". [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:

Pike. It should be boiled in vinegar, wine and water; for its sauce, Mustard Sauce. [Note than any fish should be thoroughly cleaned of its scales.]



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]

Pike. Roasted; in Chowder with Pike. Fried; in pottage, or eaten with Jance [Sauce]. [Le Viandier de Taillevent]

223. PIKE. The pike, which is sturgeon, is a large fish, and it has very good flesh in the manner of veal; and thus it is eaten in marinade with your watered-down white vinegar, and salt, and oregano, and a ground clove of garlic for one who eats it; and you can cast in some crushed cloves, and crushed ginger, and with this marinade one customarily eats pike roasted on the grill or in another manner; and it can be eaten in casserole, and boiled, etc., as is described above in the chapter on sturgeon. [Libre del Coch]

[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]

seafood
vinegar
wine
mustard
fish


[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:216>. Accessed on August 20, 2019, 3:19 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:95>. Accessed on August 20, 2019, 3:19 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:223>. Accessed on August 20, 2019, 3:19 pm.




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