To boylle sturgion
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by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To boylle sturgion". [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 boile sturgion tak and cutt of the fynnys from the taile to the hed and chyne hym as a samon and cutt his fides in faire peces and mak a sauce of water and salt and when it boileth scom it clene and cast in the peces and let them boile and serve them.

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]

Sturgeon boiled. Take a Sturgeon, and kut of the vyn fro the tayle to the hede, on the bakke; and chyne him and boyle him. And whan hit boileth, skeme it, and caste parcelly there-to, And lete hem boyle ynowe, And then take him vppe, And serue him forth colde with leves of parcelly wet in vinegre, and caste there-on in the dissh; And sauce ther-to is vinegre. [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]

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


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Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on April 2, 2020, 11:52 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on April 2, 2020, 11:52 am.

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