.lxlij. Gynggaudy.
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 ".lxlij. Gynggaudy.". [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:

.lxlij. Gynggaudy. Tak the ponche & the lyver of haddok, codlyng, and hake & of other fysche, perboyle hem, tak hem up and dyce hem smal, tak of the self broth & wyne & make a layour of brede, of ga lentyne with gode poudours and salt, cast that fysche therinne & boyle hit & do therto amydoun & colour hit grene & serve forth.



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]

Gyngautrey. (Note: Harl. MS. Gyngantrey) Take paunches and lyuers of a codlyng, or haddok, or elles kelyng, and seth hem in faire water; And take hem vppe on a faire borde, and myce the panches small; And then take fressh broth of fressh Salmon, or of eles, or of turbut, and cast the myced paunches there-to, And pouder of peper, and lete boyle; And then take the broth that the paunches and lyuers were y-sodde in, And stepe there-in faire brede, and drawe hit thorgh a streynour; And then myce the lyuers in faire peces; And whan the paunche hath wel y-boyled in the licour, (Note: Douce MS. adds: cast the liour ther-to and lete buille awhile, and then; the liour being the brede and broth) caste the lyuers thereto, and lete boyle a while; And serue hit forth hote for gode potage; and late hit be som-dele rennynge. [Two Fifteenth-Century Cookery-Books]

Gyngawdry. XX.IIII. XIIII. Take the Powche and the Lyuour of haddok, codlyng and hake and of ooþer fisshe, parboile hem, take hem and dyce hem small, take of the self broth and wyne, a layour of brede of galyntyne with gode powdours and salt, cast þat fysshe þerinne and boile it. & do þerto amydoun. & colour it grene. [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]

liver
seafood
fish
broth
wine
bread
podour
salt
amidon


[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]

hake: A type of fish, similar to cod but with a coarser grain and sligtly stronger flavor.
amydoun: Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.


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:93>. Accessed on April 4, 2020, 5:50 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:381>. Accessed on April 4, 2020, 5:50 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:93>. Accessed on April 4, 2020, 5:50 pm.




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