Pike or tenche in Brasyle
Prepared for [event name] on [date]
by [name]

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


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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.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:197>. Accessed on February 26, 2020, 6:24 am.

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