To boile a pike with orenges a banquet dish.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To boile a pike with orenges a banquet dish.". [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 boile a pike with orenges a banquet dish.. TAke your pike, split him, and séeth him alone with water, butter, & salt, then take an earthen pot and put into it a pint of water, and another of Wine, with two Orenges or two Lemmons if you haue them: if not, then take foure or fiue Oringes, the rines being cut away, and slyced, and so put to the licour, with sixe Dates cut long wayes, and season your broth with Ginger, pepper and salte, and two dishes of sweete butter, boyling these together, and when you will serue him, lay your pike vpon soppes, casting your broth vpon it, you must remember that you cut of your pikes head hard by the body & the[n] his body to be spletted, cutting euery side in two or three partes, and when he is enough, setting the body of the fish in order: then take his heade & set it at the foremost part of the dish, standing vpright with an Orrenge in his mouth, and so serue him.



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]

[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
oranges
butter
salt
wine
lemons
dates
broth
ginger
pepper
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 Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:46>. Accessed on July 11, 2020, 3:58 am.




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