Beluga With Spicy Sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Beluga With Spicy 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:

Beluga with spicy sauce. Prepare the meat like I told you before. Pour clean water into a pot, then boil it and slice some apples and onions. Once they are cooked, wash the fish from the salt, remove the pot from the fire and add some honey, vinegar and black pepper, put the fish into it, then add some saffron, black pepper and ginger and lemon too, if you have it. Cook it. The old masters said that if it runs out from boiling, then it didn't have enough spices. But don't try this, keep an eye on it instead.



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]

apples
onions
fish
salt
honey
vinegar
pepper
saffron
ginger
lemons


[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:302>. Accessed on March 29, 2024, 4:43 am.