To make dogfish pie
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 dogfish pie". [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 dogfish pie. Take a piece of dogfish, four fingers in size, & put it to boil for an hour, & remove the skin close, then put it full of cloves of gillyflowers, & put it into the pie some salt & mint, & chopped marjoram: when the pie is well cooked take some toasted bread, & make a pepper thereon, & put therein nutmeg, cinnamon, cloves of gillyflowers, that the sauce will be very thick, & cast on the pie when it is cooked.



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]

To make dogfish pot pies. Take the meat of dogfish, and chop well small, then fry it in butter, and put it into a pot with a little wine & water, prunes, & currants, nutmeg, & pepper, a little sugar that is sour & sweet, & make it well boiled, & serve so. [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]

dogfish
pies
cloves
gillyflowers
salt
mint
marjoram
bread
pepper
nutmeg
cinnamon


[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:95>. Accessed on August 20, 2019, 3:56 pm.




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