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L - To Cook Fresh pike

This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

L - To cook fresh pike. Take a fresh pike and take the scales off it and chop it in pieces. Clean it out and salt it well in a bowl. Put it on a griddle that it is fried prettily brown. Then take small raisins (called Corinths), crush them in a mortar, take gingerbread or Simmel and grate finely. Mix this well with egg and wine vinegar and press it through a clean linen cloth. Add then thereto cloves, cinnamon, ginger, nutmeg flower, pepper and a little saffron. Give it a lively taste with sugar or vinegar, sweet or sour whichever you want it. Put this broth into a pot and then put the same fried pike in it. Put it on the fire so that it boils, and taste it often while it seethes if it is right. Serve it up. This way you can also cook other fresh fish.


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