To seeth a Dory or Mullet.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To seeth a Dory or Mullet.". [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:

To seeth a Dory or Mullet. Make your broth light with yest, somewhat savery with salt, and put therin a little Rosemary, and when it seethes put in your fish and let it seeth very softly, take faire water and vergious a like much, and put therto a little new Yest, corance, whole pepper and a little Mace, and Dates shred very fine, and boyle them wel togither, and when they be well boyled, take the best of your broth that your fish is sodden in, and put to it strawberyes, gooseberyes, or barberyes, sweet Butter, some Sugar, and so season up your broth, and poure upon your Dorry or Mullet.

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


[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]

corance: Raisins made from corinth grapes (a.k.a currants).
dorry: Endored. Made golden. (from French)

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Searchable index of "A Book of Cookrye". Medieval Cookery.
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