To sowce a Pike
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To sowce a Pike". [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:

To sowce a Pike, Carpe, or Breame. DRaw your Fish, but scale it not: saue the Liuer and the refuse of it, slit the said refuse, and wash it. Then take a pottle of fayre water, a quart of white Wine, and a Fagot of sweet Hearbes: so soone as you see your wine boyle, throw in your Fish with the scales on, and when you see your Fish boyle, poure in a little Uinegar, and it will make your Fish crispe. Then take vp your Fish, and put it in a Tray. Then put into the liquour some whole Pepper, a little whole Ginger, and when it is boyled together well with a little Salt, and colde, put in your Fish into an earthen panne: when you serue it in, serue Gelly in Sawcers, with a little fine Ginger about the Sawcers sides, and Fennell on your Fish.



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]

To dight a pik in sauce tak and dight the pouche and the fee of a pik and sethe it half in wyne and half in water cast ther to parsly and onyons mynced smale boile them well and sethe pik in good brothe and as it boilithe tak of the grece and cast yt to the pouche and fee then tak som payn mayn cutt thyn as brewes and toist it on a gredirne then mynce the pouche and the fee and alay it up with ale and cast ther to venygar then lay the pik in a chargiour and the resset with the pouche and the fee aboue and serue it furthe. [A Noble Boke off Cookry]

To make sauce for A pyke. Take the refette of the pyke and mynse hit small and put hit yn A dyshe and take a gode mese of musterd And put of the best and fattest of þe broth a.... the saucer and shakyd and put hit in to the dyshe with the refete and put yn a litell vyneAger and a lytell vergys ther to And a grete quantite of Syamom & sugure and lityll gynger and as ye fele hit with your mowth ye may all way amend hit. [Gentyll manly Cokere (MS Pepys 1047)]

To sowce a Pigge. SCald a large Pigge, cut off his head and slit him in the middest, and take out his bones, and wash him in two or three warme waters. Then collar him vp like Brawne, and sowe the collars in a fayre cloth. Then boyle them very tender in faire water, then take them vp and throw them in fayre water and Salt vntill they be colde, for that will make the skinne white. Then tace a pottle of the same water, that the Pigge was boyled in, and a pottle of white Wine, a race of Ginger sliced, a couple of Nutmegs quartered, a spoonefull of whole Pepper, fiue or sixe Bayleaues: seeth all this together, when it is colde put your Pigge into the sowce-drincke, so you may keepe it halfe a yeere, but spend the head. [A NEVV BOOKE of Cookerie]

To sowce a Pigge. Take White Wine and a little sweete broth, and halfe a score Nutmegs cut in quarters, then take Rosemarye, Bayes, Time, and sweet Margerum, and let them boyle altogether, skimme them very clean, and when they be boyled, put them into an earthen pan and the sirrope also, and when you serue them, a quarter in a dish, and the Bayes, and nutmegs on the top. [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]


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

seafood
fish
wine
herbs
pepper
ginger
salt
gelatin
fennel


[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:4>. Accessed on October 19, 2019, 4:47 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:173>. Accessed on October 19, 2019, 4:47 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:28>. Accessed on October 19, 2019, 4:47 am.

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:68>. Accessed on October 19, 2019, 4:47 am.




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