Gurnard or rochet
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 "Gurnard or rochet". [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 gurnard or rochet draw a gurnard at the belly and tak out the sound and the resset and slit the pok shave it clene and let it hang by then wesche it and mak the sauce of water and salt and when it boilithe skom it clene and put in the fisshe and when it is sodden tak it up with a scomer and serue it with sauce guinger.



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]

[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
roach
salt
fish
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]

gurnard: Gurnard. Any of a number of species of fish that crawl over the ocean floor using highly developed pectoral fins.


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:117>. Accessed on February 27, 2020, 1:28 pm.




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