To make pike in the Hungarian style
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make pike in the Hungarian style". [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:

To make pike in the Hungarian style. Take a pike that has been well scaled & wash, then take onions & apples cut into slices, & fry them in butter, that the butter does not blacken, & put it on the pike, then take peeled almonds & cut the length by little pieces, & put them with, & sugar & cinnamon, nutmeg, & saffron, a little salt, & put them to stew well.



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]

191 To prepare a pike in a Hungarian sauce. Take the pike and skin it and divide it into pieces. Take good wine, finely chopped apples and let them cook together about a half of a quarter of an hour. Then lay the pike therein and let it cook and season it with about eight lemons and some sharp vinegar and color it yellow. And let it cook until it is done. [Das Kuchbuch der Sabina Welserin]

[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
onions
apples
butter
venison
nuts
sugar
cinnamon
nutmeg
saffron
salt


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:22>. Accessed on December 11, 2019, 8:28 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:191>. Accessed on December 11, 2019, 8:28 pm.




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