Charlet contrefetid of fyssh
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 "Charlet contrefetid of fyssh". [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:

Charlet contrefetid of fyssh. Take almondes, and drawe up a gode thik mylk with faire water, or with congur broth; then take codlynge, or haddok, or thornbag (thornback) fothen, and do away the lkyn, and the bones, and then breke the fysshe in a streynour, with thyne honde; then take one pynt of the fame mylk, and put hit in a postenet (pipkin or sauce-pan), and do the fame fysshe therto, and boyle hit that hit be thik, and stere hit with a pot-stik; and put therto sugre, and saffron; and in the settynge doune, put therto a lytel vynegur that hit crudde, and then shete hit into a faire clothe, and let the qway renne away (whey run off); and then lay hit in a chargeoure, and presse hit, and then cut hit on leches, and lay hit in disshes, and take the remnant of the mylk, and set hit over the sire, and put therto sugre, and colour hit depe with saffron, and let hit boyle ; and in the settynge doune put therto a lytel wyne, and poure the syrip above the leches; and then take pouder of ginger, sugre, saunders, and maces, and strawe thereon; and canel medeled altogeder, and 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]

fish
nuts
milk
seafood
broth
bones
sugar
saffron
vinegar
whey
wine
podour
ginger
sandalwood
mace
cinnamon


[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]

congur: A type of marine eel.
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
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:205>. Accessed on August 23, 2019, 7:56 pm.




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