To boile Roche, Perche and Dase, with other small fish.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To boile Roche, Perche and Dase, with other small fish.". [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 boile Roche, Perche and Dase, with other small fish.. TAke faire water & put to it parsely Time & Rosemary slipped, and so let it boyle a good while together, then take a dish or two of butter, putting to the same broth and your fish, and so let it boyle together seasoning it with cloues mace pepper and salte, and so serue them vpon soppes.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
fish
parsley
thyme
rosemary
butter
broth
cloves
mace
pepper
salt

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:48>. Accessed on May 19, 2024, 1:46 am.