How to bake a Lamprey.
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 "How to bake a Lamprey.". [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:

How to bake a Lamprey. When you have fleied and washed it clean, season it with Pepper, and salt, and make a light Gallandine and put to it good store of butter, and after this sort you must make your gallandine. Take white bread tostes and lay them in steep in Claret wine, or else in vergious, & so strain them with vinagre, and make it somewhat thin, and put sugar, Sinamon and ginger, and boyle it on a Chafing dish of coles, this Galandine being not too thicke, put it into your pye of Lampreye, and after this sort shall you bake Porpos or Puffins.



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]

To bake a Lawmpray. Recipe & make a rownd cophyn of past; þan tak a fresh lawmpray & lat hym blode. Þan take brown brede and stepe it in vynegre, & lat þe lawmpray dy in his awn blode, & strene þe brede & þe vinegre; þan take þe blode & powdyr of canell, & cast þerto til it browne, & cast þerto powder of peper & salt, & wyne, a lityl, þat it be not to strong of þe vinegre; & skald þe lawmpray & payr hym clene, & cowch hym in þe cophyn & couer it with a lyd safe a lityl hole. At þe hole blow in with þi mowth a gode blast of wynd, & sodainely stop þe hole [þ]at þe wynd may abide þerin, & rayse vp þe cophyn þat it fall not down; & when it is a lityll hard prik it, & lat it bake enogh, & serof of it forth cold; & when þe lawmpray is enogh tak it oute of þe owen. [Thomas Awkbarow's Recipes (MS Harley 5401)]

[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]

seafood
pepper
salt
butter
bread
wine
verjuice
vinegar
sugar
cinnamon
ginger
worts
pies
puffins


[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
[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:97>. Accessed on October 23, 2019, 3:14 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:83>. Accessed on October 23, 2019, 3:14 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact