.Cij. Coungur in sawce.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Fourme of Curye [Rylands MS 7] (England, 1390), entitled ".Cij. Coungur in sawce.". [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:

.Cij. Coungur in sawce. Take the counger & scald hym and smyte him in pecys & seeth him, take persel, mynt, peletour, rosemarye, and a litul sauge, brede & salt, poudour fort & a litul garlek clowes a lyte, take & grynd hit wel & drawe hit up with vyneger thorow a cloth, cast the fysche in a vessel & do the sew onoward, & in. f.



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]

CONGUR IN SAWSE. C. IIII. Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward & serue it forth. [Forme of Cury]

Coungur in souse. Take coungur and scalde hym and washe hym clene, and sethe hym, and when hit is ynogh take hit up, and let hit kole; then take parsyly, myntes, peletur, rosemaryn, sauge, and a fewe crummes of bred, and a lytel garlec and fake, and grinde al this in a morter with pouder marchaunt, and a fewe clowes, and drawe hit up with vynegur, and a lytel wyn; then do thi fissh in a faire vessell, and poure hit above, and serve hit forthe colde. [Ancient Cookery [Arundel 334]]

CONGUR IN SAWSE. C. IIII. Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward & serue it forth. [Forme of Cury]

[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
parsley
mint
rosemary
sage
bread
salt
podour
garlic
cloves
vinegar
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
[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 "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:103>. Accessed on October 23, 2019, 1:39 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:103>. Accessed on October 23, 2019, 1:39 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:129>. Accessed on October 23, 2019, 1:39 am.




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