Pike or tenche in Brasyle
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 "Pike or tenche in Brasyle". [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:

Pike or tenche in Brasyle. Take a pike or a tenche, and flitte hom bi the chine (cut them from the gills), and wassh hom, and cut hom on peces that thai hange togeder, and strawe on hom a lytel salte, and roste hom on a gredhirne, and make a syrup thereon; take a quart of vernage, and the gravey of the pike put with the brothe, and boy le hit ensemble (alltogether); and cast therto sugre, clowes, maces, pynes; and take faire chippes of bred drawen up with wyne, and alyed up rennynge (mixed up thin) ; and in the settynge doune of the pot, put therto pouder of ginger, pouder of canel, saffron, and vynegur; and dresse the fish in disshes, and do the syrip above; and serve hit forth.



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
tenche
salt
wine
broth
sugar
cloves
mace
pine_nuts
bread
podour
ginger
cinnamon
saffron
vinegar
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]

vernage: A sweet, Italian wine.
pynes: Pine nuts.
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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:197>. Accessed on November 21, 2019, 2:11 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact