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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:
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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]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:216>. Accessed on December 15, 2019, 2:45 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:95>. Accessed on December 15, 2019, 2:45 am.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:223>. Accessed on December 15, 2019, 2:45 am.

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