To seeth a Dory or Mullet.
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 "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:
[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]

dory
seafood
broth
yeast
salt
rosemary
fish
verjuice
currants
pepper
mace
dates
strawberries
gooseberries
barberries
butter
sugar


[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)


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 "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:55>. Accessed on October 16, 2019, 4:32 am.




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