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Hungarian-Style Fish Pottage

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p107v A fare potacchio di pesce all'ongaresca. (To make a pottage of fish in the Hungarian style.)

Take onions cuts small, and put them in a pewter pot with good oil, and put in the fish, and crumble it well, and then put in white wine, and it will be sweet that will be best, and water, and white vinegar, and then put [it] on the fire, and when it boils skim [it] very well, and then have cleaned dried raisins, and sweet, and a little cinnamon, and pepper, and also saffron to give it colour, and then have as much as four, or six sweet apples, cut small, then have the crumbs of two loaves of bread softened in broth, and passed through the strainer, and throw [them] in, and leave it to cook thus gently filled1, and then serve it.

1. I'm not entirely happy with this bit: the phrase is "e lascialo cuocere cosi pian pieno".