Pik and eles in ballok brothe
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 "Pik and eles in ballok brothe". [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:

Pik and eles in ballok brothe
that muste our dame haue, or
els she will be wrothe.

To mak eles and pikes in ballok brothe tak and splat a pik and splat hym and skale hym and culpon eles smale and put them in a pot do ther to grene onyons and quybibes and mynce them and sesson them up with a liore of bred and put it to clowes maces pouder of canelle and saffron and put ther to a quantite of stok fische lik unto the eles and let the pik boile esely and serue the hole pik for a lord and quarto of a pik for comons and culpans and let them be sessoned and put the brothe with the sauce upon the pyk and serve 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]

BALLOC BROTH. C. IX. Take Eelys and hilde hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ouer stepid. do þerto sawge and ooþer erbis with few oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth. [Forme of Cury]

.Cvij. Balloc broth. Take eelus & hyld hem & kerve hem to pecys & do hem to seeth in water & wyne so that hit be a litul oversteped, do ther to sauge & othere erbes with fewe oynouns y mynced, & whan the eelus buth soden y nowhgh do hem in a vessell, take a pike & kerve hyt to gobettes & seeth hym in the same broth, do therto poudour ginger, galyngale, canel, & peper, & salt hit & cast the eelus therto and messe hit forth. [Fourme of Curye [Rylands MS 7]]

Ballok broth. Take elys, and fle hem, and kutte hem in colpons, and caste hem into a potte with faire water/ and then take parcelly, and oynons, and shrede hem, not to smale; And take Clowes, Maces, pouder of Peper, pouder of Canell, And a gode porcion of wyne, and cast thereto, And lete hem boyle; And whan the eles beth wel y-boiled, take faire stokfissh, and do a-wey the skyn, and caste thereto, And lete boyle. And whan the eles ben well y-boyled, take faire berme, and put therto, And lete boyle awhile; and then take Saffron and salt, and a litel vinegre, and cast thereto; And lete serue hit forthe fore gode potage. [Two Fifteenth-Century Cookery-Books]

xxv - Balloke Brothe. Take Elys and fle hem, an kytte hem in gobouns, an caste hem in-to a fayre potte with fayre water; than take Percely and Oynonys, an schrede hem to-gederys nowt to smal; take Clowes, Maces, an powder Pepyr, an caste ther-to a gode porcyon of wyne; then take 3est of New ale an caste ther-to, an let boyle: an when the Elys byn wyl y-boylid, take fayre stokfysshe, an do a-way the skyn, an caste ther-to, an let boyle a whyle; then take Safroun and Salt, an a lytil Venegre, an caste ther-to, an serue forth. [Two Fifteenth-Century Cookery-Books]

XXXIII - For To Make A Balourgly Broth. Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket hem in gobettys and seth hem in alf wyn and half in water. Tak up the Pykys and Elys and hold hem hote and draw the Broth thorwe a Clothe do Powder of Gyngener Peper and Galyngale and Canel into the Broth and boyle yt and do yt on the Pykys and on the Elys and serve yt forth. [Forme of Cury]

To make a Balowbroth. Recipe pikes & splate þam on brede, or els if þu have; stokfysh, if þu list, þu may smyte þam in gobyts; & seth þam, half in wyne & half in water; þan tak vp þe fysh & kepe it warme, & draw þe broth throgh a cloth, & do þerto powder of gynger & of galingay, pepyur, cannell; þan lat þe broth boyle & do þerin þe fysh, & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

[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
broth
onions
cubebs
bread
cloves
mace
podour
cinnamon
saffron
fish


[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]

quybibes:


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:149>. Accessed on November 12, 2019, 4:21 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:108>. Accessed on November 12, 2019, 4:21 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:108>. Accessed on November 12, 2019, 4:21 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:360>. Accessed on November 12, 2019, 4:21 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:21>. Accessed on November 12, 2019, 4:21 am.




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