Salted Pike With Horseradish
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This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Salted Pike With Horseradish". [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:

Salted pike with horseradish. When they give you the living pike in the summer, don't let it die, instead slice it at once and put it to ice; you can do the same in winter, but without ice. When time, boil the water, and if you have strong enough vinegar, the water should be twice as much, then add some spices too. Put the water to the fire, but don't let it boil, then pour this onto the pot, the water will become bluish. Do this for every salted fish, don't cook dead fish in salt if your lord doesn't force you to it. When serving it, add some horseradish and vinegar.

Related Recipes
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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 Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <>. Accessed on July 11, 2020, 2:55 am.

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