How to bake a Holybut head.
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 Holybut head.". [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 Holybut head. First water it till it be fresh then cut it in small peeces like Culpines of an Eele, and season it with pepper & Saffron, cloves and mace, small raisins & great, and meddle al these wel togither, and also put therto a good messe of vergious, and so bake the same Fish.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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
saffron
cloves
mace
raisins
verjuice
fish


[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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[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:99>. Accessed on February 27, 2020, 1:27 pm.




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