Pike With Carnation Sauce
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Pike With Carnation Sauce". [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 with carnation sauce. Salt its body like the other ones. Fry it like I told you. When you kill it, put vinegar to the blood, peel off the scales. Prepare the sauce: pour wine to the mix of blood and vinegar, add a black bread, honey and clean water. It's better if you cook it in wine only. Pass through a strainer it, but don't make it too dense. Slice some apples and put some grapes onto it, add some black pepper, ginger and carnation, then cook it. When serving it, put the fried pike into the sauce, roast it and add spices, then serve it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
salt
vinegar
blood
wine
bread
honey
apples
grapes
pepper
ginger

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:246>. Accessed on April 16, 2024, 4:24 am.