A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.". [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:

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish. Take a posie of Rosemary and Time, and binde them together, and put in also a quantity of Parcelye not bound, and put it into a Cauldron of water, salte, and Yest, and the hearbes, and let them boyle a prettie while, then put in the Fishe, and a good quantitie of Butter, and let them boyle a good while, and you shall have your Pyke Sauce. For all these Fishes above written if they must be broyled: take sauce for them, Butter, Pepper and Vinagre, and boyle it upon a chafingdish, and then lay the broyled fish upon the dish, but for Eeles and fresh Salmon nothing but pepper and Vinagre over-boyled, and also if you will frye them, you must take a good quantity of Percely, after the Fish is fryed, put in the percelye into the Frying pan, and let it frye in the butter, then take it up and put it on the fryed Fish, as fryed Plaice, Whiting, and such other fish, except Eeles, fresh Salmon and Cunger, which be never fried, but baked, broiled, roasted and sodden.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
fish
rosemary
thyme
parsley
salt
yeast
herbs
butter
pepper
vinegar
salmon
whiting


[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]


Procedure
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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 "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:51>. Accessed on March 30, 2020, 9:54 am.




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