Perche 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 "Perche 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 boylle a perche draw hym at the gills and let the belly be hole and mak a stiff sauce of water and salt and ale and when it boilithe cast in the perche and let it sethe and scrape of the skyne and lay it in a disshe and let the hed and the taile be on straw on padley and serue it with venyger.



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]

PERCH should be cooked in water, and eaten with green sauce. [Le Menagier de Paris]

PERCH should be cooked in water without being scaled, and then skinned: vinegar, and parsley may be added; fried it is put in sauce. [Le Menagier de Paris]

Perche boiled. Take a perche, and drawe him in the throte, and make to him sauce of water and salt; And whan hit bigynneth to boile, skeme hit and caste the perche there-in, and seth him; and take him vppe, and pul him, and serue him forth colde, and cast vppon him foiles of parcelly. and the sauce is vinegre or vergeous. (Note: Douce MS. vert sauce.) [Two Fifteenth-Century Cookery-Books]

Perche boiled. Take a perche, and drawe him in the throte, and make to him sauce of water and salt; And whan hit bigynneth to boile, skeme hit and caste the perche there-in, and seth him; and take him vppe, and pul him, and serue him forth colde, and cast vppon him foiles of parcelly. and the sauce is vinegre or vergeous. (Note: Douce MS. vert sauce.) [Two Fifteenth-Century Cookery-Books]

Perch Boyled. Draw a perche at the gyll lett the bely be hole make a styfe sauce of watyr & salt & yf thu wilt thu may put to ale when hit boyleth scome hit clene & cast yn the perch & let hym boyle well then strip the skyn on both sydys & let the gedde be on and the tayle then ley hym on disches & strew on foyles of percelley serve forth cold & serve hym with venygger. [Recipes from the Wagstaff Miscellany]

[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
salt
ale
vinegar


[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:120>. Accessed on March 25, 2019, 11:03 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:359>. Accessed on March 25, 2019, 11:03 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:415>. Accessed on March 25, 2019, 11:03 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:184>. Accessed on March 25, 2019, 11:03 pm.




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