1 - To boile a Flounder or Pickrell of the French fashion
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "1 - To boile a Flounder or Pickrell of the French fashion". [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:

1 - To boile a Flounder or Pickrell of the French fashion. Take a pinte of white wine, the tops of young Thyme and Rosemary, a little whole Mace, a little whole Pepper, seasoned with veriuce, salt, and a pieece of sweet butter, and so serve it: this broth will serve to boile fish twice or thrice in.

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
wine
thyme
rosemary
mace
pepper
verjuice
salt
butter
broth
fish

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:39>. Accessed on May 1, 2024, 10:11 pm.