The second course
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 "The second course". [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:

The second course. Flounders or Flokes pyke sauce. Fresh Salmon. Fresh Conger, Brette, Turbut, Halybut. Sauce vineger. Breame upon soppes. Carpe upon soppes. Soles or any other Fishes fried. Rosted Eele: Sauce the dripping. Rosted Lamperns. Rosted Porpos. Fresh Sturgion. sauce Galentine. Creuis, Crab, Shrimps sauce vineger. Bakes Lampray, Tarte, figges, Apples, almonds blaunched, Cheese, Raysins, peares.

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]

The second course. Roasted Lambe, Roasted Capons, Roasted Conies, Chickins, Pehennes, Baked Venison, Tart. [The Good Housewife's Jewell]

The second course. Capons roasted, Connies roasted, Chickins rosted, Pigions rosted, Larkes rosted, A pye of Pigions or Chickins, Baked Venison, Tart. [The Good Housewife's Jewell]

The second course. Jelly, Peacocks, Sauce wine and Salt, two Conies or halfe a dosen Rabets, sauce Mustard and Suger, halfe a dosen of Pigions, Mallard, Toyle, sauce Mustard and Vergious, Gulles, Storke, Heronshewe, Crabbe, Sauce Galentine, Curlew, Bitture, Bustarde, Feasant, Sauce Water and Salte, with Onyons sliced, halfe a dosen Woodcocks, sauce Mustard and Suger: halfe a dosen Teales, sauced as the Feasantes, a dosen of Quailes, a dishe of Larkes two Pasties of red Deare in a dish. Tarte, Ginger bread, Fritters. [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]

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


[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]

conger: A type of marine eel.
turbut: Turbot (Scophthalmus maximus). A large, flat saltwater fish.

[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]


[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.
  <>. Accessed on December 11, 2019, 8:24 pm.

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