Here is a recipe for boiled pike. Fish was eaten on both workdays and holidays. You can also read about how to make tasty desserts: stewed fruit and saffron pancake.
BOILED PIKE WITH HORSE-RADISH SAUCE
1-1 1/2 kilos of pike
1 Spanish onion
10 crushed white pepper corns
1 tablespoon salt
2 dl white wine
1 tablespoon vinegar
2 tablespoons butter
2 tablespoons flour
Grated horse-radish
Gut and clean the pike but leave the head and the scales. Put the fish in a pot and cover it with water. Cook with the onion, white pepper, wine and vinegar. When the dorsal fin loosens the fish is ready. Strain the stock. Add flour, which has been mixed with the butter. Let the sauce simmer for a little while and add horseradish.
STEWED FRUIT OR BERRIES
1 litre fresh fruit or berries
water
honey
flour
(milk)
Stewed fruit or berries were often eaten as a dessert during the Middle Ages in both town and country-side. Fruit or berries of the season were used: apples, plums, pears, and gooseberries. Rhubarb in May is a memory for life! Clean the berries, peel and slice the fruit. Cover with water and boil until soft. Sweeten with honey to your liking. Thicken it by adding some flour mixed with water. Let simmer. Stewed fruit may be served hot or cold, with or without milk. During winter or spring, one can use dried fruit.
SAFFRON PANCAKE
1 litre milk
3/4 cup of rice
3/4 cup of flour
2 eggs
1/2 cup of sugar
1/2 teaspoon salt
saffron or cardamom
Make a porridge from rice and milk. Whisk the eggs and the sugar. Mix with flour, salt, saffron (or cardamom). Fry the pancakes in a frying pan, or pour the mixture into a baking tin and bake in the oven for 30 minutes at 200 degrees C.