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171 Stuffed 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

171 Stuffed pike. Stuffed pike is made like so: Cut the pike open a little along the side, put a knife into it and cut out the large bones at the neck and peel the skin off of the pike, so that the skin remains whole. Then take the pike and remove the bones, chop the flesh, put milk into it and carp blood, and season it and stuff it again into the skin, yet the head and tail remain on the skin. Do not oversalt it and sew it closed again with coarse silk and roast it on a grill. And when it is roasted, then draw the string out again.


Other versions of this recipe:

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

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