Trout boiled
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Trout boiled". [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 boill a trout tak and nawpe hym in the hed and mak a sauce of faire water and salt and parsly and when it begynnythe to boile strene it then drawe hym at the belly and ye will haue hym rond cutt hym in the backe in ij or iij places and drawe hym iij stoches by the hed then sethe hym and serue hym furthe with vert sauce cold and foilis of parsly, or els sethe the pouche as ye do of a pik and mynce it with the grave and do that to pouder of guinger and serue it.



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]

Troute boyled. Take a troute, and nape him; And make faire sauce of water, parcely, and salt, and whan hit bigynneth to boile, skeme hit clene; and drawe him in the bely; and if thou wilt haue him rounde, kut him in the bakke in two or thre places, but no3t thorgh, And drawe him in the sket (Note: Douce MS. skoch) next the hede, as thou doest a rounde pike; and the sauce is verge sauce; or elles seth the pouche as the dost the pouche of a pike, and myce hem with the grauey, and pouder of ginger; and serue him forth colde, and cast the foiles of parcelly, y-wet in vinegre, on him in a dissh. [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]

trout
salt
parsley
podour
ginger


[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 Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:104>. Accessed on August 6, 2020, 11:58 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:413>. Accessed on August 6, 2020, 11:58 am.




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