To roast a Carpe or Tench with a Pudding in his belly
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To roast a Carpe or Tench with a Pudding in his belly". [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:

To roast a Carpe or Tench with a Pudding in his belly. Take the Rones of a Pike and choppe them bery small, then put in grated bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger, and Mace, Pepper and salte, and put it in his bellye, and put him on a Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put into the sweete sauce, and then put it on the Carpe, when you serue it vp.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
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