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

TUMBE, RED MULLET, GURNET, RED GURNET, are gutted through the belly and washed very well, then put in the skillet with salt on them, and then cold water; (and thus it is for saltwater fish, whereas for freshwater fish the water must be boiling), then cook over a low fire, and take off the fire; let it cook again in its water and eat with cameline sauce. Always, red gurnet, in summer, split along the back through the shoulders, are roasted on the grill and dowsed with butter and eaten with verjuice. Note that tumbe is the largest, and is taken in English waters. Gurnet is the next largest, and both species are a tan colour. The red mullet is the smallest and the reddest, and the red gurnet is the thinnest of all and is tan, splotched, and of various colours; and all are the same kind and same flavour.

Item, red mullet are good cooked with verjuice, powdered spices and saffron.

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]

Item, you need one or two water-carriers.

Item, big strong sergeants to guard the door.

Item, two kitchen equerries and two helpers for the kitchen sideboard, one of whom will do the purchasing for the kitchen offices, for pastry and for linens for six tables; you will need two big copper pots for twenty bowls, two boilers, four drainers, a mortar and pestle, six large kitchen towels, three large clay pots for wine, a large clay pot for soup, four wooden bowls and four wooden spoons, an iron pot, four large buckets with handles, two trivets and an iron spoon. And also they will shop for pewterware: that is to say, ten dozen bowls, six dozen small plates, two and a half dozen large plates, eight quart pots, two dozen pints, two alms pots. [Le Menagier de Paris]

Item, and if you want to make this Must Sauce after Saint John's Day and before you can find any grapes, you can make it of cherries, wild cherries, heart-cherries, mulberry wine, with powdered cinnamon, without ginger, even a little, boil as above, then put sugar on it.

Item, and after grapes can no longer be found, as in November, make the Must Sauce with hedge-sloes, take out the seeds, then grind or crush in the mortar, boil with the skins on, then pass through a sieve, add powdered spices, and the rest as above. [Le Menagier de Paris]

[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]

various: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.

[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]


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Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:396>. Accessed on September 29, 2020, 9:27 pm.

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