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223. Pike

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

223. PIKE. The pike, which is sturgeon, is a large fish, and it has very good flesh in the manner of veal; and thus it is eaten in marinade with your watered-down white vinegar, and salt, and oregano, and a ground clove of garlic for one who eats it; and you can cast in some crushed cloves, and crushed ginger, and with this marinade one customarily eats pike roasted on the grill or in another manner; and it can be eaten in casserole, and boiled, etc., as is described above in the chapter on sturgeon.


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 a good pike (Das Kuchbuch der Sabina Welserin)

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

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)

Recipes with similar titles:

Pike (The Neapolitan recipe collection)

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