Tenche in cevy
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by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Tenche in cevy". [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 mak a tenche in cevy tak and cutt tenches in smalle peces thene fry them and draw a liour of raissins of corans with wyne and water and do ther to other raissins hole pouder of guinger clowes canelle and pepper and put your tenche ther in and sethe it with water and salt 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]

lxxxxv - Tenche in cyueye. Take a tenche, an skalde hym, roste hym, grynde Pepir an Safroun, Brede an Ale, and melle it to-gederys; take Oynonys, hakke hem, an frye hem in Oyle, and do hem ther-to, and messe hem forth. [Two Fifteenth-Century Cookery-Books]

TENCHES IN CYNEE. XX.VI. Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of Raysouns coraunce witþ wyne and water, do þerto hool raisouns & powdour of gyngur of clowes of canel of peper do the Tenches þerto & seeþ hem with sugur cypre & salt. & messe forth. [Forme of Cury]

.Cxviij. Tenches in cyvee. Take tenches & smyte hem on pecys frye hem, drawe a lyour of radsouns corauns with wyne & whater, do ther to hole raysouns, poudre of ginger, of clowes of canel, of peper, do the tenches ther to & seeth hem with suger, salt & messe hit forth. [Fourme of Curye [Rylands MS 7]]

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


[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]

tenches: Tench (Tinca tinca). A common freshwater fish of Europe.

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Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:136>. Accessed on August 9, 2020, 10:23 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:95>. Accessed on August 9, 2020, 10:23 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:119>. Accessed on August 9, 2020, 10:23 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:119>. Accessed on August 9, 2020, 10:23 pm.

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