Pike of another sort
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 "Pike of another sort". [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 of another sort. Take a well washed pike & put it to boil with salted water & vinegar, then break it into pieces, at the end to take the erettes out, then finely chop the pike, & put into a little pot or a plate, & take a finely chopped fresh citron or lemon, flour of nutmeg, a little pepper & new butter, & white wine, a little orange, & put them to stew well together.



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]

Auter pike in Galentyne. Take browne brede, and stepe it in a quarte of vinegre, and a pece (Note: Douce MS. pynt) of wyne for a pike, and quarteren of pouder canell, and drawe it thorgh a streynour skilfully thik, and cast it in a potte, and lete boyle; and cast there-to pouder peper, or ginger, or of clowes, and lete kele. And then take a pike, and seth him in good sauce, and take him vp, and lete him kele a litul; and ley him in a boll for to cary him yn; and cast the sauce vnder him and aboue him, that he be al y-hidde in the sauce; and cary him whether euer thou wolt. [Two Fifteenth-Century Cookery-Books]

If you want to make pike galentine, take pepper and cinnamon and ginger, and grind all together and temper it with strong vinegar and cook your fish and put therein. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

Jellied pike. Take the pike and the tench. Cut them open and wash them well. Cut them in pieces with the scales and the tench also with the skin. Boil together with wine and add salt sparingly. Let it cool when it is cooked. Take the skin off [the fish], grind it in a mortar and temper with fish broth. Strain and bring to the boil in an earthenware pot. Let it cool and add saffron, ginger, cinnamon and cloves. [Wel ende edelike spijse]

190. Sturgeon in crust, which is pike. After cleaning and washing the sturgeon well, make it into round pieces of two fingers in thickness, and put it in the crust with its spices, which are long pepper, and a little ginger, and salt, all ground, and cast on top of the sturgeon; and put the said pieces in your empanadas with all your preparation; and let it go to the oven. And if they wish to eat it cold, remove the broth. And if they wish to eat it hot, cast in a little orange juice and a little pepper. And before it goes to the oven, cast in a little oil. [Libre del Coch]

109 If you would prepare a good pike. Cook it sour and salt it well and if it is large, then take the bones out and press it onto a grate and lay it after that in a frying pan and pour olive oil over it and vinegar, then it is ready. [Das Kuchbuch der Sabina Welserin]

110 If you would prepare pike in another way. Take a half pound of bacon and the crumbs from a Semmel and four onions, chop it all finely together, take wine vinegar and salt and put broth and fish, everything together, then it is ready. [Das Kuchbuch der Sabina Welserin]

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]

36. Ein geriht von eime hechte (A dish of a pike). Nim einen frischen hechede. und loese abe die hut als gantz. und siude in gar. und loese uz die grete. nim krut und stoz daz mit dem vische. tu dar zu ro eyer und saffran. und fülle die hut des hechdes. und roeste in ein wenic und giv in hin.

Take a fresh pike and cut off the skin whole, and boil it (the pike) until done. And remove the bones. Take herbs and pound those with the fish. Add thereto raw eggs and saffron and fill the skin of the pike. And roast it a little and give it out. [Ein Buch von guter spise]

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

Pike of another sort. Take the pike when it is cooked, & remove just the skin, & put it on a plate, & put a little water & fresh butter, & put on the fire, then take five or six raw egg yolks, & beat them with a little white wine, & put therein nutmeg, & when it begins to boil cast herbs thereupon, & set it again a little on the fire until they become firm on top, & serve thus. [Ouverture de Cuisine]

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]

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. [Ouverture de Cuisine]

17. Von geülten hechden (Of filled pike). Gefület hechede sol man also machen. man neme gefüege hechede und schupe die und loese in abe den damn zu den oren uz. nim vische welche künne sie sin. und siude sie und lazze uz daz gerete. stozze sie in eime mörser. hacke dar zu salbey pfeffer kümel und safran gestozzen. saltz sie zu mazzen. da mit fülle man die hechde. und besprenge sie uzzen mit saltze. backe in uf eime hülzinen roste und brat in gar schoene. Also mahtu in auch machen mit eyern.

This is how one should make also filled pike. One takes a whole pike and scales it and cut it from the intestine to the ears. Take fish, whichever kind they are, and boil them and let out the internal organs. Pound them in a mortar. Hack there to sage, pepper, caraway seeds and ground saffron. Salt them to mass. There with one fills the pike. And sprinkle it on the outside with salt. Bake it on a wooden grill and roast it very fine. Also you may make it using eggs. [Ein Buch von guter spise]

171 Stuffed pike. Stuffed pike is made like so: Cut the pike open a little along the side, put a knife into it and cut out the large bones at the neck and peel the skin off of the pike, so that the skin remains whole. Then take the pike and remove the bones, chop the flesh, put milk into it and carp blood, and season it and stuff it again into the skin, yet the head and tail remain on the skin. Do not oversalt it and sew it closed again with coarse silk and roast it on a grill. And when it is roasted, then draw the string out again. [Das Kuchbuch der Sabina Welserin]

Pike of another sort. Take the pike when it is cooked, & remove just the skin, & put it on a plate, & put a little water & fresh butter, & put on the fire, then take five or six raw egg yolks, & beat them with a little white wine, & put therein nutmeg, & when it begins to boil cast herbs thereupon, & set it again a little on the fire until they become firm on top, & serve thus. [Ouverture de Cuisine]

[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
citron
lemons
flour
nutmeg
pepper
butter
wine
oranges


[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:23>. Accessed on October 19, 2019, 8:15 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:410>. Accessed on October 19, 2019, 8:15 am.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:29>. Accessed on October 19, 2019, 8:15 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:7>. Accessed on October 19, 2019, 8:15 am.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:190>. Accessed on October 19, 2019, 8:15 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:109>. Accessed on October 19, 2019, 8:15 am.

Searchable index of "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:39>. Accessed on October 19, 2019, 8:15 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:95>. Accessed on October 19, 2019, 8:15 am.




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