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pike Of Another Sort


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Pike of another sort. Take a well washed pike & put it to boil with salted water & vinegar, then break it into pieces, at the end to take the erettes out, then finely chop the pike, & put into a little pot or a plate, & take a finely chopped fresh citron or lemon, flour of nutmeg, a little pepper & new butter, & white wine, a little orange, & put them to stew well together.

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 a good pike (Das Kuchbuch der Sabina Welserin)

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)

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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