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109 If You Would Prepare A Good pike


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

109 If you would prepare a good pike. Cook it sour and salt it well and if it is large, then take the bones out and press it onto a grate and lay it after that in a frying pan and pour olive oil over it and vinegar, then it is ready.

autodoc



Other versions of this recipe:

Auter pike in Galentyne (Two Fifteenth-Century Cookery-Books)

If you want to make pike galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Jellied pike (Wel ende edelike spijse)

Sturgeon in crust, which is pike (Libre del Coch)

If you would prepare pike in another way (Das Kuchbuch der Sabina Welserin)

PIKE (Libre del Coch)

Ein geriht von eime hechte (A dish of a pike) (Ein Buch von guter spise)

Pike (Le Viandier de Taillevent)

Pike of another sort (Ouverture de Cuisine)

Pike of another sort (Ouverture de Cuisine)

To prepare a pike in a Hungarian sauce (Das Kuchbuch der Sabina Welserin)

To make pike in the Hungarian style (Ouverture de Cuisine)

Von geülten hechden (Of filled pike) (Ein Buch von guter spise)

Stuffed pike (Das Kuchbuch der Sabina Welserin)




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