Chisan
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Chisan". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Chisan. Take hole roches, and tenchys, or plays, but choppe hom on peces, and frie hom in oyle; and take crustes of bredde, and draw hom with wyn, and vynegur, and bray fygges, and drawe hom therwith; and mynce onyons, and frie hom, and do therto, and blaunched almondes fried, and raisinges of corance, and pouder of clowes, and of ginger, and of canell, and let hit boyle, then do thi fissh in a faire vessell, and poure thi fewe above, and serve hit forthe colde.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

CHYSANNE. C. III. Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer pridde part þerwith fyges drawen & do þerto powdour fort and salt. boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ oynouns ymynced & cast þerinne. kepe hit and ete it colde. [Forme of Cury]

.Cj. Chysanne. Take roches, hole tenches & plays and smyte hem to gobetes, frye hem in oyle, blaunche almaundes frye hem & cast ther to raysouns coraunce, make lyour of crustes of brede, of rede wyne, and of vyneger, the thridde part ther with fyges drawen, & do therto poudour fort & salt, boyle hit, lay the fysche in an erthen panne and cast the sewe ther to, seeth oynouns y mynced & cast therinne, kepe hit & ete hit cold. [Fourme of Curye [Rylands MS 7]]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
tenche
oil
bread
wine
vinegar
figs
onions
nuts
raisins
currants
podour
cloves
ginger
cinnamon
fish


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

roches: Roach (Rutilus rutilus). A freshwater fish.
corance: Raisins made from corinth grapes (a.k.a currants).


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:115>. Accessed on December 10, 2019, 10:01 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:102>. Accessed on December 10, 2019, 10:01 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:102>. Accessed on December 10, 2019, 10:01 pm.




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