Turbot rost in sauce
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Turbot rost in sauce". [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 dight turbot rost in sauce tak and cutt away the fyn of the turbotte and cutt the fisshe in the manner of felettes and put them on a round broche and when it rostis springle on salt then tak vergius venyger or wyn and pouder of guinger and canelle and cast ther to in the rosting and set a vesselle under to kep that fallithe and cast it on agayne and when it is rost cast the sauce upon the fisshe in disshes 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]

Turbut roste ensauce. Take a Turbut, and kut of the vynnes in maner of a hastelette, and broche him on a rounde broche, and roste him; And whan hit is half y-rosted, cast thereon smale salt as he rosteth. And take also as he rosteth, vergeous, or vinegre, wyne, pouder of Gynger, and a litull canell, and cast thereon as he rosteth, And holde a dissh vnderneth, fore spilling of the licour; And whan hit is rosted ynowe, hete the same sauce ouer the fire, And caste hit in a dissh to the fissh all hote, And serue it forth. [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.
  <http://www.medievalcookery.com/search/display.html?noble:174>. Accessed on April 2, 2020, 9:08 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:436>. Accessed on April 2, 2020, 9:08 am.

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