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

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


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