TENCH is scalded
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "TENCH is scalded". [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:

TENCH is scalded, and the mud removed as with an eel, then it may be cooked in water: eaten with green sauce. Fried, in stew; inverted, roast and sprinkle with powdered cinnamon, then plunge it in vinegar and oil while it is cooking, and eat with cameline sauce. And note that in inverting it, it is appropriate to cut it open along its back, head and all, then turn it inside out, and put a lath between the two gills, then sew it up with thread and roast.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]


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Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:362>. Accessed on March 30, 2020, 9:31 am.

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