Seruice for Fish daies
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "Seruice for Fish daies". [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:

Seruice for Fish daies. Butter, a Sallet with hard Egges, potage of sand Eles, and Lamperns, Red Hearing, greene broyled strewed upon, white Herring, Ling, Ha[?]ardiue, sauce Mustard, Salte Salmon minced, sauce Mustard, and Vergious, and a little suger, Powdred Gunger, Shadde, Mackrell, Sauce vineger: Whyting: Sauce, with the Liuer & Mustard. Playce: Sauce. Sorell, or Wine, and salt or mustard, or Vergious. Thorneback: sauce, Liuer and mustard, Pepper and salt strowed upon, after it is brused. Fresh Cod: Sauce: greene sauce. Dace, Mullet, Eles upon soppes. Roche uppon soppes. Perch. Pike in Pikesauce. Trowte uppon soppes. Tench in Gelly or Geresill. Custard.



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]

Seruice for fish daies. Butter, a Sallet with hard Egges, Potage of sand Eles and Lamrerns, Red Herring greene broyled strewed upon, White Herring, Ling, Haburdine, Mustard, Salte Salmon minced. Two pasties of fallowe Deare in a dish, a Custard, a dishe of Leaches. [The Good Housewife's Jewell]

[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]

fish
butter
eggs
seafood
mustard
salt
salmon
verjuice
sugar
ginger
vinegar
whiting
sorrel
wine
thorneback
pepper
dace
trout
tenche
gelatin


[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]

cod: Cod (Gadus morhua).
dace: A freshwater fish of the carp family (Leuciscus leuciscus).


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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:8>. Accessed on August 17, 2019, 2:36 pm.




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