Weatherfish With Its Blood
Prepared for [event name] on [date]
by [name]


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

Weatherfish with its blood. Wash the fish on a grate, peel off the scales and remove the worms, for I've seen chefs cook weatherfish with lamb. Cut the head, put it in vinegar, and bring some wine; once the head is cut down, pour it onto its head. Cook it in the wine. Pour the blood onto it too, so that it shall become black. Slice some black bread onto it, then squeeze out the blood from the head, cook it on the fire with the bread, pass through a strainer it; add some honey, vinegar and slice some onions. Use as much water as you need, but don't use more, once the onions are cooked, slice some apples too. Add carnation and black pepper. Cook this sauce, it should be boiling hot when you pour it onto the fish. If it's not hot enough, boil it some more. Once done, add some spices and serve it.



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]

blood
fish
sheep
vinegar
wine
bread
honey
onions
apples
pepper


[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 Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:434>. Accessed on October 23, 2019, 12:20 am.




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