Fresh cod
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by [name]

This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Fresh cod". [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:

Fresh cod. Cleaned and cooked like red mullet; [add] some wine while cooking; eaten with Jance [Sauce]. Add some garlic if you wish, but some do not.

Salted: eaten with Mustard [Sauce] or fresh melted butter.

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]

COD (morue) is not spoken of in Tournay unless it is salt, for the fresh is called "cabillau", and it is eaten and cooked in the same manner as is told below for cod.

Item, when this cod is caught at the edge of the sea and you want it to keep for ten or twelve years, you gut it, and take off its head, and dry it in the air and sun, and not with fire or smoke; and when this is done, it is called stockfish. And when it has been so kept and you want to eat it, you should beat it with a wooden mallet for a good hour, and then put it to soak in warm water for a good twelve hours or more, then cook and skim it well like beef; then eat with mustard or drenched in butter. And if anything is left in the evening, make it into tiny pieces like lint, fry and put powdered spices on it. [Le Menagier de Paris]

Codling and haddock. Like cod. Haddock should be cleaned. [Le Viandier de Taillevent]

To dight codlinge or keling tak a kelinge and cut them smale and put them in brothe of freche samon and boile them put ther to almond mylk and drawe bred and colour them with saffon and sanders do ther to sugur and pouder of pepper and serue it and other fisshe among as turbot pike samon chopped and sesson them with venygur and salt it and serue it. [A Noble Boke off Cookry]

FRESH COD is prepared and cooked like gurnet with white wine in the cooking, and eaten with yellow sauce; and the salted cod is eaten with butter or mustard. The salted, lightly soaked, tastes too salty, and too long soaked it is not good; and because of this, if you buy it, you must try it in your teeth and eat a small piece. [Le Menagier de Paris]

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds, temper with vinegar and fry in oil. Salted with mustard. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

34 To make the mustard for dried cod. Take mustard powder, stir into it good wine and pear preserves and put sugar into it, as much as you feel is good, and make it as thick as you prefer to eat it, then it is a good mustard. [Das Kuchbuch der Sabina Welserin]

NORTHERN PIES are made of cod liver and sometimes with chopped fish added. And first you should parboil it a little, then chop it up, and put in small patties at three deniers apiece and powdered spices on top. And when the pie-maker takes them uncooked to the oven, they are fried whole in oil and this is for fish days; and on meat days, they arc made of beef marrow, which has been put in a slotted spoon, and the slotted spoon with the marrow in it put in the bouillon of the meat pot, and left there as long as you would leave a plucked chicken in hot water to scald it; and then put it in cold water, then cut the marrow into small round balls or little bullets, then take to the pie-maker who puts them four and four or three in each pasty and powdered spices on top. And without cooking in the oven they are cooked in oil. And if you wish you can make marrow doughnuts, but they have to be prepared in the manner above, then take flour and egg-yolks and make a paste, take each piece of marrow and fry in oil. You can make doughnuts out of the remainder. [Le Menagier de Paris]

Also with fresh cod, if any part is left for the evening or the next day, chop it small and fry it in a little butter, and then take it out of the skillet, and then pour off all the butter so none remains, and fry it again dry, and drip over it beaten eggs: then put it on platters or dishes and sprinkle finely powdered spices over it. And if there are no eggs, it is just as good without. [Le Menagier de Paris]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

cod: Cod (Gadus morhua).

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Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on December 14, 2019, 2:43 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on December 14, 2019, 2:43 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on December 14, 2019, 2:43 pm.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <>. Accessed on December 14, 2019, 2:43 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <>. Accessed on December 14, 2019, 2:43 pm.

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