For a servise on fysshe day
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled " For a servise on fysshe day". [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:

For a servise on fysshe day. Fyrst white pese and porray þou take, Cover þy white heryng for goddys sake. Þen cover red heryng and set abufe, And mustard on heghe, for goddys lufe. Þen cover salt salmon on hast, Salt ele þer wyth on þis course last. For þe secunde course, so god me glad, Take ryse and fletande fignade, Þan salt fysshe and stok fysshe take þou schalle, For last of þis course, so fayre me falle. For þe iii cours sowpys dorre fyne, And also lampronus in galentyne, Bakun turbut and sawmon ibake Alle fresshe, and smalle fysshe þou take Þer with, als trou3te, sperlynges and menwus with al, And loches to hom sawce versance shal.



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]

[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
peas
seafood
mustard
salt
salmon
rice
turbot
smelt


[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]


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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:132>. Accessed on May 18, 2024, 3:04 pm.