To dresse a carpe.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To dresse a carpe.". [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 dresse a carpe.. TAke your carpe and scale it, and splet it, and cut off his heade, & take out all the bones from him cleane, then take the fish and mince it fine, being raw, with the yolkes of foure or fiue hard egges minced with it, so doone put it into an earthen pot, with two dishes of butter & a pint of whit wine, a handfull of proynes, two yolks of hard egges cut in foure quarters, and season it with one nutmeg not small beaten, Salt, Sinamon and Ginger, and in the boyling of it you must stirre it that it burne not to the pot bottome, and when it is enough then take your minced meat, & lay it in the dish, making the proportion of the body, setting his head at the vpper end and his taile at the lower end, which head and taile must be sodden by themselues in a vessell with water and salt. You may vse a Pike thus in al points, so that you do not take the proines, but for them take Dates and small raisons, and when you haue seasoned it as your Carpe is, and when you do serue it put the refect into the pikes mouth gaping, and so serue it foorth.



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]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
bones
fish
yolks
eggs
butter
wine
nutmeg
salt
cinnamon
ginger
dates
raisins


[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
[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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:56>. Accessed on November 20, 2019, 5:03 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact