Plays in cene
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 "Plays in cene". [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:

Plays in cene. Take playscs (plaice), and make hom clene, and if thowe wilt cut hom on peces, and wassh hom well, and frie hom in oyle, then take bred, and stepe hit in brothe of other fysshe, and draw hit up withe vynegur, and a lytel wyn, and caste therto pouder of ginger, andofpepur, and of canell, and salt, and colour hit gaude (bright) grene, but make hit noght to thik, then take and dresse thi fyssh in a faire vessell, and poure thi fewe (liquor) above, and so serve hit forthe.



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]

[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
oil
bread
broth
fish
vinegar
wine
podour
ginger
cinnamon
salt


[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]

plays: Plaice (Pleuronectes platessa). A flat fish that lives on the sandy bottom of the ocean.


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:131>. Accessed on March 30, 2020, 8:50 am.




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