.Ciij. Rygh in sauce.
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 ".Ciij. Rygh in sauce.". [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:

.Ciij. Rygh in sauce. Take rygh & make hem clene & do hem to seeth, pyke hem clene & fry hem in oyle, take almaundes & grynd hem in water or wyne, do therto almaundes blaunched hole fryed in oyle & raysouns coraunce, seeth the lyour grynd hit smal & do therto garlek y ground & a litul salt, & verjous, poudour fort & safroun & boyle hit y fere, lay the fysche in a vessel & cast the sewe therto & messe hit forth cold.



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]

RYGH IN SAWSE. C. V. Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene and frye hem in oile. take Almandes and grynde hem in water or wyne, do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the lyour grynde it smale & do þerto garlec ygronde & litel salt & verious powdour fort & safroun & boile it yfere, lay the Fysshe in a vessel and cast the fewe þerto. and messe it forth colde. [Forme of Cury]

RYGH IN SAWSE. C. V. Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene and frye hem in oile. take Almandes and grynde hem in water or wyne, do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the lyour grynde it smale & do þerto garlec ygronde & litel salt & verious powdour fort & safroun & boile it yfere, lay the Fysshe in a vessel and cast the fewe þerto. and messe it forth colde. [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]

rice
oil
nuts
wine
raisins
currants
garlic
salt
verjuice
podour
saffron
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]

coraunce: Raisins made from corinth grapes (a.k.a currants).


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:104>. Accessed on October 19, 2019, 8:45 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:104>. Accessed on October 19, 2019, 8:45 am.




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