To boyle Flounders
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 boyle Flounders". [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 boyle Flounders, or Goodgeons, on the French fashion. BOyle a pint of white wine, & a pint of faire water, a few sweet Hearbs, tops of yong Time, sweet Marioram, winter Sauory, tops of Rosemary, a peece of whole Mace, a little Parsley pickt small: when all is boyled well together, put in your Fish, and scum it well. Then put in a little crust of Maunchet, a quarter of a pound of sweet Butter. Season it with Pepper, and Uergis, and so serue it in.



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]

ffloundres boiled. Take floundres, and drawe hem in the side by the hede, and seth (Note: Douce MS. scocch) hem, and make sauce of water and salt, and a good quantite of ale; And whan hit biginneth to boile, skeme it, and caste hem there-to; And late hem sethe, and serue hem forth hote; and no sauce but salt, or as a man luste. [Two Fifteenth-Century Cookery-Books]

[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
wine
herbs
thyme
savory
rosemary
mace
parsley
fish
butter
pepper


[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:5>. Accessed on September 25, 2018, 6:19 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:416>. Accessed on September 25, 2018, 6:19 am.




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