To mak a freshe lamprey bake
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 "To mak a freshe lamprey bake". [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 bak a freche lampry tak and put a quyk lampry in a pot put ther to a porcyon of red wyne then stop the pot close that he lep not out and when he is dyinge tak him out and put hym in skaldinge water then tak hym in your handes with alyn clothe and a handfull of hay in the tother hand and strik hym so that the skyn go away and saue him hole then weshe hym and cut hym out whart a straw brod from the naville so that the stringe be lowse, then slitt hym a litill at the throt and tak out the string and kep the blode in a vesselle and it be a female thrust in your hand from the naville upwards so that the spawn com out ther as ye tak out the stringe and ye will boile it salt it a littill in the same place within that ye may cum and lowse the bone with a prik from the fische and brek it a litill from the hed and slit hym a litill from the taille then put the prik betwene the bone and the fische and drawe the bone from the taille as esly as ye may that it cum out all hole from the taile then wind the bone about thy finger and drawe it out softly for breking and so ye shall tak it out hole then chope the lampry o[u with curl] twhart the bak eury pece iij fingers brode and let them hold to gedure and toile them welle in the blod, and ye will mak your galentyn of crust of white bred cutt it in schyves and toiste it on a gredirne that it be somdelle broun and tak a quart of good red wyne for the bakinge of the lampry and put the bred ther in and drawe it and mak it not chargaunt and ye will ye may grind a fewe of raissins and mak it up ther with and let the fyft part be venygar put ther to pouder of cannelle a gretdele, pouder galingalle pouder lombard pouder of guinger sugur saffron and salt and let it be be tweene braun and yallowe and mak thy colour of sanders then mak a large coffyn of pured floure and put thy lampry ther in and put in the galentyn that it stand as highe as the lampery and let it haue a good lide and wet the bredes round about and lay it in the coffyn and close it round about to the pen for ye must haue a pen betweene the lidd and the coffyne to blow the pen that the lid may rise welle and luk the ovene be hoot and set it in to 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]

[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]


[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]

coffyn: A pastry crust, often freestanding and rectangular.

[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]


[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.
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