A Pyke sauce for a Pyke
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "A Pyke sauce for a Pyke". [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:

A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe. Take a posye of Rosemary and time and bynde them together, and put in also a quantitye of perselye not bounde, and put into the caudron of water, salte and yeste, and the herbes, and lette them boyle a pretye whyle, then putte in the fysshe and a good quantitye of butter, and let them boyle a good season, and you shall have good Pyke sauce.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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
fish
rosemary
thyme
parsley
salt
yeast
herbs
butter

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:7>. Accessed on March 28, 2025, 12:29 am.